Tsukudani-Style Celery Simmer
I really wanted to eat a tsukudani-style simmer, so I bought a bunch of green celery. Celery leaves are actually kind of tough and hard, so instead of eating them raw it's common to have them softened in soups or tsukudani-like simmers. Those who dislike celery have even told me that they can eat it in this dish.
Don't flavor it from the start. Add after the leaves have softened a bit. You can simmer it until the juices have cooked off for a tsukudani, or enjoy as a simmer, both are delicious. Please adjust as desired. Recipe by Heartful Kitchen Rei
Tsukudani-Style Celery Simmer
I really wanted to eat a tsukudani-style simmer, so I bought a bunch of green celery. Celery leaves are actually kind of tough and hard, so instead of eating them raw it's common to have them softened in soups or tsukudani-like simmers. Those who dislike celery have even told me that they can eat it in this dish.
Don't flavor it from the start. Add after the leaves have softened a bit. You can simmer it until the juices have cooked off for a tsukudani, or enjoy as a simmer, both are delicious. Please adjust as desired. Recipe by Heartful Kitchen Rei
Cooking Instructions
- 1
Mince the celery leaves and the thin part of the stalk. Add the leaves and water to a pot and bring to a boil.
- 2
Start flavoring it once the leaves have wilted. You'll continue to simmer, so keep the flavor light for now...
- 3
Adjust the simmer's flavor to your liking.
- 4
Add bonito flakes for the finish, stir, and stop the heat.
- 5
This is a moist, soft, tsukudani-style simmer.
- 6
Recipe for Reference: Celery Kombu Tea Simmer
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