Easiest Way to Recipe Delicious Tsukudani with Lotus Root Leftover Dashi Kombu Macrobiotic

Without fail recipe ultimate Tsukudani with Lotus Root Leftover Dashi Kombu [Macrobiotic] easy, yummy, practical.

Good Evening every body, at this time you get present recipe Tsukudani with Lotus Root Leftover Dashi Kombu [Macrobiotic] with 4 ingredients and 3 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 4 ingredients and 3 stages of easy cooking Tsukudani with Lotus Root Leftover Dashi Kombu [Macrobiotic].

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

1. Prepare 2 slice : Kombu used to make dashi stock.

2. Prepare 100 grams : Lotus root.

3. Prepare 2 tbsp : Soy sauce.

4. Needed 1 tbsp : Dashi stock.

If all ingredients Tsukudani with Lotus Root Leftover Dashi Kombu [Macrobiotic] it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Stages Cooking Tsukudani with Lotus Root Leftover Dashi Kombu [Macrobiotic]

1. I used 2 slices of kombu. They were about 5 x10 cm in dried form..

2. Thinly slice the kombu. Thinly slice the lotus root into quarter-rounds..

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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