Hey everyone, it is John, welcome to our recipe site. 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. This time, I will make it a little bit tasty. 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 meals in the world. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions every day. Tsukudani from Leftover Shiitake Mushroom and Kombu after Making Dashi Stock [Macrobiotic] is something that I have loved my whole life. They are nice and they look fantastic.

Tsukudani from Leftover Shiitake Mushroom and Kombu after Making Dashi Stock [Macrobiotic] I cooked this recipe because I didn't want to waste leftover kombu and shiitake mushrooms used for making stock. Great recipe for Tsukudani from Leftover Shiitake Mushroom and Kombu after Making Dashi Stock [Macrobiotic]. I cooked this recipe because I didn't want to waste leftover kombu and shiitake mushrooms used for making stock.

To get started with this particular recipe, we have to first 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. Get 2 slice of 5 x 10 cm Kombu (simmered leftovers from making dashi stock)
2. Take 2 Shiitake mushrooms (simmered leftovers from making dashi stock)
3. Take 100 ml Dashi stock
4. Take 1/2 tbsp Vinegar
5. Prepare 1 tbsp Soy sauce
6. Get 1/2 tsp Roasted sesame seeds

You can use it to top a bowl of rice or put it in your Onigiri rice balls. Tsukudani is one way to cook vegetables, seafood, and meat. Dashi is a classic macrobiotic broth used for soups, sauces, noodles, vegetables and more. This dashi is an adaptation of the Angelika's Kitchen recipe.

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.

It's an excellent soup stock and can be used as a base for a noodle dish or for steaming and poaching fish. Dashi is also a healing food, containing medicinal dried shiitake mushrooms, anti. Tsukudani are simmered Japanese dishes flavored with soy sauce based soup. Combine the kombu and dry shiitake in a bowl. Add the water and leave for overnight in refrigerator.

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