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Hey everyone, it is Brad, welcome to my recipe site. Today, I will show you a way to make a special dish, tsukudani with lotus root leftover dashi kombu [macrobiotic]. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

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

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 a great accompaniment for plain Steamed Rice for its strong sweet and salty flavor.

To begin with this recipe, we must prepare a few ingredients. You can have 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. Make ready 2 slice Kombu used to make dashi stock
2. Prepare 100 grams Lotus root
3. Prepare 2 tbsp Soy sauce
4. Take 1 tbsp Dashi stock

Kombu is an edible kelp used in Japanese cooking, most notably to make Dashi. 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. Tsukudani (佃煮) is small seafood, meat or seaweed that has been simmered in soy sauce and mirin.

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.

It is eaten widely in most east asian. Tsukudani (佃煮) is small seafood, meat or seaweed that has been simmered in soy sauce and mirin. High osmotic pressure preserves the ingredients. Combining the flavors of katsuobushi and kombu in the broth unleashes. Shiokombu is strips of kombu that have been boiled in soy sauce and other ingredients, dried and then cut in to pieces.

So that’s going to wrap it up for this special food tsukudani with lotus root leftover dashi kombu [macrobiotic] recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!