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, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special 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 recent trending foods on earth. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. They are fine and they look fantastic. Tsukudani from Leftover Shiitake Mushroom and Kombu after Making Dashi Stock [Macrobiotic] is something which I’ve loved my whole life.

To begin with this recipe, we have to 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. Take of 5 x 10 cm Kombu (simmered leftovers from making dashi stock)
  2. Take Shiitake mushrooms (simmered leftovers from making dashi stock)
  3. Get Dashi stock
  4. Get Vinegar
  5. Get Soy sauce
  6. Get 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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