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

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Grow Organic Mushrooms at home: Morel, Shiitake, Oyster, Reishi. Grow Mushrooms at home: Morel, Shiitake & Oyster Kits & Log Plugs Great recipe for Tsukudani from Leftover Shiitake Mushroom and Kombu after Making Dashi Stock [Macrobiotic]. I cooked this recipe because I didn't want to waste leftover kombu and shiitake mushrooms used for making stock.

To get started with this particular recipe, we must 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 it.

The ingredients needed to make Tsukudani from Leftover Shiitake Mushroom and Kombu after Making Dashi Stock [Macrobiotic]:
  1. Make ready 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. Get 100 ml Dashi stock
  4. Get 1/2 tbsp Vinegar
  5. Take 1 tbsp Soy sauce
  6. Get 1/2 tsp Roasted sesame seeds

It's an excellent soup stock and can be used as a base for a noodle dish or for steaming and poaching fish. Combine the kombu and dry shiitake in a bowl. Add the water and leave for overnight in refrigerator. Kombu Tsukudani is thinly cut Kombu seaweed that is cooked and seasoned mainly with sugar and Soy Sauce.

Steps 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.

Kombu Tsukudani is a great accompaniment for plain Steamed Rice for its strong sweet and salty flavor. You can use it to top a bowl of rice or put it in your Onigiri rice balls. Tsukudani is one way to cook vegetables, seafood, and meat. Shojin Dashi This is an easy cold-steep vegan dashi (Japanese stock). All you need to do is just combine the kombu (dry kelp) and dry shiitake mushrooms in a bowl and pour water.

Above is find out how to prepare dinner tsukudani from leftover shiitake mushroom and kombu after making dashi stock [macrobiotic], very easy to make. Do the cooking levels appropriately, calm down and use your heart then your cooking shall be delicious. There are various recipes that you could try from this website, please find what you want. If you happen to like this recipe please share it with your pals. Glad cooking.