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

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, tsukudani from leftover shiitake mushroom and kombu after making dashi stock [macrobiotic]. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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To begin 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 can achieve it.

The ingredients needed to make Tsukudani from Leftover Shiitake Mushroom and Kombu after Making Dashi Stock [Macrobiotic]:
  1. Make ready of 5 x 10 cm Kombu (simmered leftovers from making dashi stock)
  2. Get Shiitake mushrooms (simmered leftovers from making dashi stock)
  3. Take Dashi stock
  4. Prepare Vinegar
  5. Make ready Soy sauce
  6. Take Roasted sesame seeds
Instructions 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.

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