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, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, tsukudani from leftover shiitake mushroom and kombu after making dashi stock [macrobiotic]. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

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To get started with this particular recipe, we have to first prepare a few components. You can cook tsukudani from leftover shiitake mushroom and kombu after making dashi stock [macrobiotic] using 6 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Tsukudani from Leftover Shiitake Mushroom and Kombu after Making Dashi Stock [Macrobiotic]:
  1. Get 2 slice of 5 x 10 cm Kombu (simmered leftovers from making dashi stock)
  2. Make ready 2 Shiitake mushrooms (simmered leftovers from making dashi stock)
  3. Prepare 100 ml Dashi stock
  4. Get 1/2 tbsp Vinegar
  5. Make ready 1 tbsp Soy sauce
  6. Prepare 1/2 tsp 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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