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Hello everybody, it is Louise, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, tsukudani from leftover shiitake mushroom and kombu after making dashi stock [macrobiotic]. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really 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.

Tsukudani from Leftover Shiitake Mushroom and Kombu after Making Dashi Stock [Macrobiotic] is one of the most well liked of current trending meals in the world. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions every day. They are fine and they look fantastic. Tsukudani from Leftover Shiitake Mushroom and Kombu after Making Dashi Stock [Macrobiotic] is something which I have loved my entire life.

To begin with this recipe, we have to first 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 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. Make ready 2 Shiitake mushrooms (simmered leftovers from making dashi stock)
3. Make ready 100 ml Dashi stock
4. Take 1/2 tbsp Vinegar
5. Make ready 1 tbsp Soy sauce
6. Prepare 1/2 tsp Roasted sesame seeds

Kombu dashi is made from dried Kombu Kelp. It's subtle flavour suits many Japanese dishes. How to make Dashi stock from kelp, bonito, niboshi, and shiitake mushroom If so, would it be advisable to use the twice used, leftover kombu and katsuobushi in other side dishes. This dashi (Japanese stock) is made with kombu (dried kelp) and dried shiitake mushrooms.

Steps 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.

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). Kombu, the leathery seaweed that is used to make dashi stock, is packed full of umami. It's worth making if you think commercial kombu no tsukudani is too salty or too sweet, or too expensive. It can be made from unused dry kombu or kombu that's been used once to make dashi.

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