Healthy Simmered Konbu Seaweed

Name: Healthy Simmered Konbu Seaweed
Cuisine: American
Ingredients: 15 cm square x 2 Kombu; 1/4 Carrot; 3 large Dried shiitake mushrooms; 1 Aburaage; 2 tbsp Soy sauce; 2 tbsp Mirin; 2 tbsp Sake; 1 tbsp Sesame oil

cookpad.japan @cookpad_jp

I didn't want to waste konbu seaweed after making soup stock. I made this dish to save money, and also for my health and beauty .

Please keep the ratio of the flavouring ingredients according to the following. Mirin : Sake : Soy sauce = 1 : 1 : 1. You can add sugar if you like. In that case, please do so before adding mirin. Recipe by Maa

I didn't want to waste konbu seaweed after making soup stock. I made this dish to save money, and also for my health and beauty .

cookpad.japan @cookpad_jp

I didn't want to waste konbu seaweed after making soup stock. I made this dish to save money, and also for my health and beauty .

Saved

Ingredients

15cm square x 2 Kombu
1/4Carrot
3 largeDried shiitake mushrooms
1Aburaage
2 tbspSoy sauce
2 tbspMirin
2 tbspSake
1 tbspSesame oil

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Steps

1

Julienne the carrot and some leftover konbu seaweed used to make dashi stock. Break the shiitake mushroom in half, and julienne. Cut the aburaage into thick strips.
2

Heat the sesame oil in a frying pan, and stir-fry the Step 1 ingredients until the carrot becomes wilted.
3

Start adding the seasoning ingredients. Add the mirin first, and simmer for a while. Add the sake and soy sauce, and continue simmering.
4

If the carrot is still hard, cover with a lid, and continue cooking for 3-4 minutes over low heat. When it softens, turn up the heat to high, and cook until the liquid has evaporated off. Then you're done.