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, it’s John, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, tsukudani from leftover shiitake mushroom and kombu after making dashi stock [macrobiotic]. One of my favorites. This time, I’m gonna 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 recent trending foods in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. They are nice 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 have tsukudani from leftover shiitake mushroom and kombu after making dashi stock [macrobiotic] using 6 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Tsukudani from Leftover Shiitake Mushroom and Kombu after Making Dashi Stock [Macrobiotic]:
  1. Get of 5 x 10 cm Kombu (simmered leftovers from making dashi stock)
  2. Take Shiitake mushrooms (simmered leftovers from making dashi stock)
  3. Prepare Dashi stock
  4. Prepare Vinegar
  5. Get Soy sauce
  6. Prepare 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.

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