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Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, tsukudani from leftover shiitake mushroom and kombu after making dashi stock [macrobiotic]. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Make Kombu Tsukudani (Simmered Kombu) cooked in a sweet and savory sauce. It's a great dish to accompany your ordinary steamed rice! Once you start making Japanese dishes, you will realize you are left with used kombu from making homemade dashi (Japanese soup stock), Mentsuyu (noodle. As someone who is Japanese-American, and makes Japanese food often, I make dashi on a fairly regular basis.

Tsukudani from Leftover Shiitake Mushroom and Kombu after Making Dashi Stock [Macrobiotic] is one of the most popular of recent trending meals on earth. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions every day. Tsukudani from Leftover Shiitake Mushroom and Kombu after Making Dashi Stock [Macrobiotic] is something which I’ve loved my whole life. They’re fine and they look wonderful.

To get started with this recipe, we have to prepare a few components. You can cook tsukudani from leftover shiitake mushroom and kombu after making dashi stock [macrobiotic] using 6 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Tsukudani from Leftover Shiitake Mushroom and Kombu after Making Dashi Stock [Macrobiotic]:

1. Prepare 2 slice of 5 x 10 cm Kombu (simmered leftovers from making dashi stock)
2. Get 2 Shiitake mushrooms (simmered leftovers from making dashi stock)
3. Get 100 ml Dashi stock
4. Get 1/2 tbsp Vinegar
5. Make ready 1 tbsp Soy sauce
6. Take 1/2 tsp Roasted sesame seeds

Ingredients. • Kombu Tsukudani is thinly cut Kombu seaweed that is cooked and seasoned mainly with sugar and Soy Sauce. Kombu Tsukudani is a great We cooked new dried Kombu to make the dish here, but you can re-use Kombu after making Dashi, which is usually discarded after its job is done. Kombu shiitake dashi (stock) is an excellent macrobiotic soup stock and can be used as a base for dozens of recipes. Dashi is also a healing food, containing medicinal dried shiitake mushrooms, anti-inflammatory ginger, and mineral-rich kombu seaweed.

Instructions to make Tsukudani from Leftover Shiitake Mushroom and Kombu after Making Dashi Stock [Macrobiotic]:

1. Thinly slice the kombu. Remove the stem from shiitake mushrooms, and thinly slice the mushrooms.
2. Combine the dashi stock, vinegar, kombu and shiitake mushrooms. Bring to a boil, and turn down the heat to low or medium. Simmer for 5 minutes.
3. Add the soy sauce, and simmer to cook down the sauce. Add the roasted sesame seeds, and mix. Enjoy.

Kombu shiitake dashi (stock) is an excellent macrobiotic soup stock and can be used as a base for dozens of recipes. Dashi is also a healing food, containing medicinal dried shiitake mushrooms, anti-inflammatory ginger, and mineral-rich kombu seaweed. This dashi (Japanese stock) is made with kombu (dried kelp) and dried shiitake mushrooms. Dashi, the basic stock of Japan, is also one of the building blocks of Japanese cuisine. There are several different types, the most classic being dashi made with katsuobushi (dried bonito fish flakes).

So that is going to wrap it up with this exceptional food tsukudani from leftover shiitake mushroom and kombu after making dashi stock [macrobiotic] recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!