Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, kombu tsukudani using leftover dashi kombu!. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Kombu Tsukudani Using Leftover Dashi Kombu! is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It’s simple, it is fast, it tastes delicious. Kombu Tsukudani Using Leftover Dashi Kombu! is something that I’ve loved my whole life. They are nice and they look wonderful.
Drain excess water from kombu seaweed leftover from making dashi stock. This post may contain affiliate links. Please read my disclosure policy for details. As an Amazon Associate I earn from qualifying purchases.
To get started with this recipe, we have to first prepare a few components. You can have kombu tsukudani using leftover dashi kombu! using 9 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Kombu Tsukudani Using Leftover Dashi Kombu!:
- Get 100 grams Kombu left over from making dashi stock
- Make ready 1 tsp White sesame seeds
- Get To make the sauce
- Make ready 500 ml Water
- Take 2 tbsp Vinegar
- Get 3 tbsp Sugar
- Get 4 tbsp Soy sauce
- Get 1 tbsp Sake
- Take 1 tbsp Mirin
Cut leftover kombu into thin strips. Put kombu, sake, and rice vinegar in a small pan. Pour some water enough to cover kombu. Bring to a boil and simmer kombu on low heat until.
Instructions to make Kombu Tsukudani Using Leftover Dashi Kombu!:
- Drain excess water from kombu seaweed leftover from making dashi stock.
- Cut the kombu into 2 cm squares.
- Put the water, kombu, and vinegar in a sauce pan and simmer for 20 minutes on low heat.
- Add the sugar, then simmer for 10 more minutes. Add the soy sauce, sake, and mirin, then boil for 20 more minutes.
- Increase the heat, then boil down the liquid. Tip the sauce pan, to check the amount of liquid; you want it to boil down close to 1 tablespoon. Be careful not to over-boil.
- Sprinkle in white sesame seeds, let cool in the saucepan, then it's ready.
- See the following recipe for making furikake rice topping from bonito flakes leftover from making dashi. - - https://cookpad.com/us/recipes/143961-make-it-with-dashi-bonito-tasty-bonito-furikake-rice-sprinkles
- See the following recipe for making nori seaweed tsukudani from stale nori seaweed. - - https://cookpad.com/us/recipes/143984-dinnertime-seaweed-tsukudani
Pour some water enough to cover kombu. Bring to a boil and simmer kombu on low heat until. I just made some dashi and was wondering what I can do with the leftover kombu. Google has pretty much failed me on this one. Do any of you use your leftover kombu for anything besides more dashi?
So that is going to wrap it up for this special food kombu tsukudani using leftover dashi kombu! recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
