Tsukudani-Style Celery Simmer

Name: Tsukudani-Style Celery Simmer
Yield: 2 servings
Cuisine: American
Ingredients: 2 Celery leaves; 2/3 to 1 tablespoon Soy sauce; 1/2 tbsp Sake; 1/2 tbsp Mirin; 1 to 2 teaspoons Sugar; 1 tsp Dashi soup stock (hon-dashi, etc); 300 ml Water; 1 pack Bonito flakes

cookpad.japan @cookpad_jp

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

cookpad.japan @cookpad_jp

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Ingredients

2 servings

2Celery leaves
2/3to 1 tablespoon Soy sauce
1/2 tbspSake
1/2 tbspMirin
1to 2 teaspoons Sugar
1 tspDashi soup stock (hon-dashi, etc)
300 mlWater
1pack Bonito flakes

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Steps

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