Tsukudani from Leftover Shiitake Mushroom and Kombu after Making Dashi Stock [Macrobiotic]
Tsukudani from Leftover Shiitake Mushroom and Kombu after Making Dashi Stock [Macrobiotic]

Hey everyone, hope you are having an amazing day today. Today, we’re going to make a special dish, tsukudani from leftover shiitake mushroom and kombu after making dashi stock [macrobiotic]. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Tsukudani from Leftover Shiitake Mushroom and Kombu after Making Dashi Stock [Macrobiotic] is one of the most popular of current trending foods on earth. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. Tsukudani from Leftover Shiitake Mushroom and Kombu after Making Dashi Stock [Macrobiotic] is something which I have loved my entire life. They’re nice and they look fantastic.

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

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

So that is going to wrap this up for this exceptional food tsukudani from leftover shiitake mushroom and kombu after making dashi stock [macrobiotic] recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!