Free Super House Recipes 2021

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, tsukudani with lotus root leftover dashi kombu [macrobiotic]. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tsukudani with Lotus Root Leftover Dashi Kombu [Macrobiotic] is one of the most favored of current trending foods on earth. It is appreciated by millions daily. It is easy, it’s quick, it tastes yummy. Tsukudani with Lotus Root Leftover Dashi Kombu [Macrobiotic] is something which I have loved my entire life. They’re fine and they look fantastic.

To begin with this recipe, we have to prepare a few ingredients. You can cook tsukudani with lotus root leftover dashi kombu [macrobiotic] using 4 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Tsukudani with Lotus Root Leftover Dashi Kombu [Macrobiotic]:

1. Prepare 2 slice Kombu used to make dashi stock
2. Take 100 grams Lotus root
3. Make ready 2 tbsp Soy sauce
4. Take 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.

So that is going to wrap it up with this exceptional food tsukudani with lotus root leftover dashi kombu [macrobiotic] recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!