A picture of Made with Leftover Dashi Stock Ingredients! Quick Kombu and Bonito Flake Tsukudani.

Made with Leftover Dashi Stock Ingredients! Quick Kombu and Bonito Flake Tsukudani

cookpad.japan @cookpad_jp

Since it was a waste to throw out the leftovers...

If you don't have mirin, substitute with a tablespoon sake and a tablespoon sugar.
While it's best to eat it up as soon as possible, it should last about 2 weeks in the refrigerator since it's seasoned quite well.
For the recipe on making dashi, see. Recipe by EasyCook

Since it was a waste to throw out the leftovers...

If you don't have mirin, substitute with a tablespoon sake and a tablespoon sugar.
While it's best to eat it up as soon as possible, it should last about 2 weeks in the refrigerator since it's seasoned quite well.
For the recipe on making dashi, see. Recipe by EasyCook

Made with Leftover Dashi Stock Ingredients! Quick Kombu and Bonito Flake Tsukudani

cookpad.japan @cookpad_jp

Since it was a waste to throw out the leftovers...

If you don't have mirin, substitute with a tablespoon sake and a tablespoon sugar.
While it's best to eat it up as soon as possible, it should last about 2 weeks in the refrigerator since it's seasoned quite well.
For the recipe on making dashi, see. Recipe by EasyCook

Since it was a waste to throw out the leftovers...

If you don't have mirin, substitute with a tablespoon sake and a tablespoon sugar.
While it's best to eat it up as soon as possible, it should last about 2 weeks in the refrigerator since it's seasoned quite well.
For the recipe on making dashi, see. Recipe by EasyCook

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Ingredients

1Leftover kombu from dashi
1Leftover bonito flake from dashi
1and 1/2 tablespoon Soy sauce
1 tbspMirin
1 tspSugar

Saved

Steps

1

Finely julienne the kombu. Gently squeeze out the bonito flakes, then chop.
2

Put the ingredients from Step 1 in a frying pan, add the seasoning ingredients, stir, then heat on medium.
3

Continuously mix while boiling off the water, and sauté until the ingredients start to look glossy.
4

When it cools, transfer to a resealable plastic container or a jar, and store in the refrigerator.

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cookpad.japan @cookpad_jp

on March 04, 2014 07:13

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