How to Prepare Appetizing Tsukudani from Leftover Shiitake Mushroom and Kombu after Making Dashi Stock Macrobiotic

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Good Evening every body, at this time you get present recipe Tsukudani from Leftover Shiitake Mushroom and Kombu after Making Dashi Stock [Macrobiotic] with 6 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 6 ingredients and 3 stages of easy cooking Tsukudani from Leftover Shiitake Mushroom and Kombu after Making Dashi Stock [Macrobiotic].

Ingredients all Tsukudani from Leftover Shiitake Mushroom and Kombu after Making Dashi Stock [Macrobiotic]

1. Needed 2 slice : of 5 x 10 cm Kombu (simmered leftovers from making dashi stock).

2. Prepare 2 : Shiitake mushrooms (simmered leftovers from making dashi stock).

3. Prepare 100 ml : Dashi stock.

4. Prepare 1/2 tbsp : Vinegar.

5. Prepare 1 tbsp : Soy sauce.

6. Prepare 1/2 tsp : Roasted sesame seeds.

If all ingredients Tsukudani from Leftover Shiitake Mushroom and Kombu after Making Dashi Stock [Macrobiotic] it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Stages Cooking 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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