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Tsukudani With Lotus Root Leftover Dashi Kombu [macrobiotic] Recipe

Tsukudani with Lotus Root Leftover Dashi Kombu [Macrobiotic] Recipe
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Prepare the ingredients before making Tsukudani with Lotus Root Leftover Dashi Kombu [Macrobiotic] in your home. Then, follow these steps below to serve Tsukudani with Lotus Root Leftover Dashi Kombu [Macrobiotic] for your family or friends.

Ingredients: Tsukudani with Lotus Root Leftover Dashi Kombu [Macrobiotic]

  • 2 slice Kombu used to make dashi stock
  • 100 grams Lotus root
  • 2 tbsp Soy sauce
  • 1 tbsp Dashi stock

How to Make Tsukudani with Lotus Root Leftover Dashi Kombu [Macrobiotic]

If you have prepared the ingredients needed, now time to start cooking. There are 3 steps you must follow to make Tsukudani with Lotus Root Leftover Dashi Kombu [Macrobiotic] in your home by yourself.

    Step 1
  • I used 2 slices of kombu. They were about 5 x10 cm in dried form.
  • Step 2
  • Thinly slice the kombu. Thinly slice the lotus root into quarter-rounds.
  • Step 3
  • Put all the ingredients in a pot, and bring it to a boil. Once it comes to a boil, turn down the heat to low. Simmer while stirring with cooking chopsticks and cook down the sauce. Serve over rice.
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