Steps to Prepare Delicious Tsukudani with Lotus Root Leftover Dashi Kombu [Macrobiotic]

Hey everyone, welcome to our recipe page. Today I will show you how to make a special dish, Tsukudani with Lotus Root Leftover Dashi Kombu [Macrobiotic]. This is one of my favourite food recipe, this time i will make it a little bit tasty. This will be really delicious.

Tsukudani with Lotus Root Leftover Dashi Kombu [Macrobiotic] Recipe. This post may contain affiliate links. What do you do with the leftover kombu from making Japanese soup stock (dashi)?

You can have Tsukudani with Lotus Root Leftover Dashi Kombu [Macrobiotic] using 4 ingredients and 3 steps. Here is how you cook it.

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

1. Prepare 2 slice of Kombu used to make dashi stock.
2. You need 100 grams of Lotus root.
3. Take 2 tbsp of Soy sauce.
4. Prepare 1 tbsp of Dashi stock.

Tsukudani is a traditional Japanese technique of cooking small amounts of meat, seaweed, vegetables, or seafood in a combination of soy sauce The most typical type of tsukudani is made with kombu seaweed.Once prepared, it's always served and enjoyed chilled from the refrigerator.This sweet-salty seaweed condiment is terrific atop rice or noodles, sprinkled over salads, or served alongside fish.Kombu is an edible kelp used in Japanese cooking, most notably to make Dashi.

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

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..

Drain excess water from kombu seaweed leftover from making dashi stock.Here's a recipe to make simmered kombu no tsukudani, a Japanese side dish flavored with soy sauce based soup.Leftover kombu from making dashi can be used to make this side dish.

It can also be eat fresh with Sashimi or pickled and eaten as a snack with The technical definition is that kombu is an edible kelp from the brown algae family known as Laminariaceae.It is eaten widely in most east asian. — Rice with lotus root kinpira — Rice (put kombu and cook it and take out kombu afterwards) Kinpira: lotus root, carrot, hijiki, soy sauce, sake, honey, mirin, sesame oil, sesame, myoga About kinpira (wiki) — Japanese omelet (tamagoyaki) — egg, dashi, salt, lightly flavored soy sauce.Shiokombu is strips of kombu that have been boiled in soy sauce and other ingredients, dried and then cut in to pieces.Tsukudani (佃煮) is small seafood, meat or seaweed that has been simmered in soy sauce and mirin.Chikuzenni (chicken simmered with lotus root and bamboo shoots) recipe.