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Tsukudani From Leftover Shiitake Mushroom And Kombu After Making Dashi Stock [macrobiotic] Recipe

Tsukudani from Leftover Shiitake Mushroom and Kombu after Making Dashi Stock [Macrobiotic] Recipe
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Prepare the ingredients before making Tsukudani from Leftover Shiitake Mushroom and Kombu after Making Dashi Stock [Macrobiotic] in your home. Then, follow these steps below to serve Tsukudani from Leftover Shiitake Mushroom and Kombu after Making Dashi Stock [Macrobiotic] for your family or friends.

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

  • 2 slice of 5 x 10 cm Kombu (simmered leftovers from making dashi stock)
  • 2 Shiitake mushrooms (simmered leftovers from making dashi stock)
  • 100 ml Dashi stock
  • 1/2 tbsp Vinegar
  • 1 tbsp Soy sauce
  • 1/2 tsp Roasted sesame seeds

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

If you have prepared the ingredients needed, now time to start cooking. There are 3 steps you must follow to make Tsukudani from Leftover Shiitake Mushroom and Kombu after Making Dashi Stock [Macrobiotic] in your home by yourself.

    Step 1
  • Thinly slice the kombu. Remove the stem from shiitake mushrooms, and thinly slice the mushrooms.
  • Step 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.
  • Step 3
  • Add the soy sauce, and simmer to cook down the sauce. Add the roasted sesame seeds, and mix. Enjoy.
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