![A picture of Tsukudani with Lotus Root Leftover Dashi Kombu [Macrobiotic].](https://img-global.cpcdn.com/recipes/5659381023637504/300x426cq80/tsukudani-with-lotus-root-leftover-dashi-kombu-macrobiotic-recipe-main-photo.jpg)
Tsukudani with Lotus Root Leftover Dashi Kombu [Macrobiotic]
I made this recipe because I didn't want to waste leftover kombu used to make dashi stock.
Keeps in the refrigerator up to 5 days. Recipe by Chokorabu
Tsukudani with Lotus Root Leftover Dashi Kombu [Macrobiotic]
I made this recipe because I didn't want to waste leftover kombu used to make dashi stock.
Keeps in the refrigerator up to 5 days. Recipe by Chokorabu
Open in Cookpad AppSteps
- 1
I used 2 slices of kombu. They were about 5 x10 cm in dried form.
![A picture of step 1 of Tsukudani with Lotus Root Leftover Dashi Kombu [Macrobiotic].](https://img-global.cpcdn.com/steps/6587480238194688/160x128cq80/tsukudani-with-lotus-root-leftover-dashi-kombu-macrobiotic-recipe-step-1-photo.jpg)
- 2
Thinly slice the kombu. Thinly slice the lotus root into quarter-rounds.
![A picture of step 2 of Tsukudani with Lotus Root Leftover Dashi Kombu [Macrobiotic].](https://img-global.cpcdn.com/steps/4922337691435008/160x128cq80/tsukudani-with-lotus-root-leftover-dashi-kombu-macrobiotic-recipe-step-2-photo.jpg)
- 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.
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![A picture of Tsukudani from Leftover Shiitake Mushroom and Kombu after Making Dashi Stock [Macrobiotic].](https://img-global.cpcdn.com/recipes/4588375563567104/240x240cq80/tsukudani-from-leftover-shiitake-mushroom-and-kombu-after-making-dashi-stock-macrobiotic-recipe-main-photo.jpg "Tsukudani from Leftover Shiitake Mushroom and Kombu after Making Dashi Stock [Macrobiotic]")
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