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

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We hope you got benefit from reading it, now let’s go back to tsukudani with lotus root leftover dashi kombu [macrobiotic] recipe. You can cook tsukudani with lotus root leftover dashi kombu [macrobiotic] using 4 ingredients and 3 steps. Here is how you do that.

The ingredients needed to prepare Tsukudani with Lotus Root Leftover Dashi Kombu [Macrobiotic]:
  1. Provide 2 slice Kombu used to make dashi stock
  2. You need 100 grams Lotus root
  3. Get 2 tbsp Soy sauce
  4. Provide 1 tbsp Dashi stock
Steps to make 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.

Posts about Tsukudani written by AIMY. easy Japanesy easy Japanese recipes for vegetarians - Using ingredients you can find easily outside of Japan. Rice; Sushi; Simmer / Stew; Stir-fry; Grill & Bake; Noodle & Pasta; Side Dish; Soup; Salad; Salad Dressing; Sauce; Others; Desert; Tag Archives: Tsukudani Tsukudani Kombu. Packed with calcium and iron and a savory umami flavor, kombu is one of the main components of dashi broth, an essential ingredient in almost all Japanese dishes. In addition to being used for stock, kombu can be cooked in "tsukudani" style, where it is caramelised in soy sauce, sake, and sugar until the color darkens and the texture becomes soft and chewy. This type of kombu is a popular.

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