Tsukudani from Leftover Shiitake Mushroom and Kombu after Making Dashi Stock [Macrobiotic].
You can have Tsukudani from Leftover Shiitake Mushroom and Kombu after Making Dashi Stock [Macrobiotic] using 6 simple ingredients and 3 simple steps. Follow these simple steps to cook that.
Ingredients of Tsukudani from Leftover Shiitake Mushroom and Kombu after Making Dashi Stock [Macrobiotic]
- Prepare 2 slice of of 5 x 10 cm Kombu (simmered leftovers from making dashi stock).
- Prepare 2 of Shiitake mushrooms (simmered leftovers from making dashi stock).
- You need 100 ml of Dashi stock.
- You need 1/2 tbsp of Vinegar.
- It’s 1 tbsp of Soy sauce.
- You need 1/2 tsp of Roasted sesame seeds.
Tsukudani from Leftover Shiitake Mushroom and Kombu after Making Dashi Stock [Macrobiotic] step by step
- Thinly slice the kombu. Remove the stem from shiitake mushrooms, and thinly slice the mushrooms..
- 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..
- Add the soy sauce, and simmer to cook down the sauce. Add the roasted sesame seeds, and mix. Enjoy..