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

Hello everybody, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, tsukudani with lotus root leftover dashi kombu [macrobiotic]. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

This post may contain affiliate links. What do you do with the leftover kombu from making Japanese soup stock (dashi)? Make Kombu Tsukudani (Simmered Kombu) cooked in a sweet and savory sauce. • Kombu Tsukudani is thinly cut Kombu seaweed that is cooked and seasoned mainly with sugar and Soy Sauce. Kombu Tsukudani is a great accompaniment for plain Steamed Rice for its strong sweet and salty flavor.

Tsukudani with Lotus Root Leftover Dashi Kombu [Macrobiotic] is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It’s easy, it is quick, it tastes delicious. Tsukudani with Lotus Root Leftover Dashi Kombu [Macrobiotic] is something which I’ve loved my entire life. They’re nice and they look wonderful.

To begin with this particular 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 can achieve that.

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

High osmotic pressure preserves the ingredients. Tsukudani is a traditional Japanese technique of cooking small amounts of meat, seaweed, vegetables, or seafood in a combination of soy sauce, sugar, and mirin. The most typical type of tsukudani is made with kombu seaweed. Lotus root powder, which the Chinese also eat for its medicinal effects, is simply lotus root that's been dried and finely ground.

Instructions 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.

The most typical type of tsukudani is made with kombu seaweed. Lotus root powder, which the Chinese also eat for its medicinal effects, is simply lotus root that's been dried and finely ground. Boiling water is added to make a gelatinous, soup-like paste. As a child I was fed a lot of lotus root powder when I was ill, which was often because I was a sickly, scrawny kid. Dashi is an incredibly simple broth, and it forms one of the culinary cornerstones of Japanese cooking.

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