Kombu & Celery Leaves ‘Tsukudani’

Name: Kombu & Celery Leaves ‘Tsukudani’
Cuisine: British
Ingredients: 400 g Celery Leaves & Thin Stalks; *Note: You will get about 400g of them from one large bunch of celery; 20 g Dry Shredded Kombu (Kelp); 1/2 teaspoon Dry Chilli Flakes; 1/2 tablespoon Sesame Oil; 1 pinch Salt; 1/2-1 tablespoon Sugar; 2 tablespoons Soy Sauce; 1 tablespoon Mirin; 1-2 sachets (2.5 to 5g) ‘Okaka/Katsuobushi’ Bonito Flakes; 1-2 tablespoons Toasted Sesame Seeds

Hiroko Liston @hirokoliston

Melbourne, Australia

When you buy a bunch of celery, what do you use the leaves and thin stalks for? I have once introduced ‘Celery Leaves Tsukudani’ on my website. http://www.hirokoliston.com/celery-leaves-tsukudani/ Here is another yummy ‘Tsukudani’ for you to try. Because I love this dish so much, I always buy celery by a large bunch with lots of leaves attached.

Hiroko Liston @hirokoliston

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Ingredients

400 gCelery Leaves & Thin Stalks
*Note: You will get about 400g of them from one large bunch of celery
20 gDry Shredded Kombu (Kelp)
1/2 teaspoonDry Chilli Flakes
1/2 tablespoonSesame Oil
1 pinchSalt
1/2-1 tablespoonSugar
2 tablespoonsSoy Sauce
1 tablespoonMirin
1-2 sachets(2.5 to 5g) ‘Okaka/Katsuobushi’ Bonito Flakes
1-2 tablespoonsToasted Sesame Seeds

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Steps

1

Soak Dry Shredded Kombu (Kelp) in cold water for 10 minutes, drain, rinse and drain again.
2

Wash Celery Leaves and Thin Stalks and finely chop up.
3

Heat Sesame Oil in a frying pan over medium to high heat and cook Celery Leaves & Thin Stalks, Kombu and Chilli Flakes. When Celery is cooked, add the 1 pinch of Salt, Sugar, Soy Sauce and Mirin and keep cooking, mixing well, until the sauce is almost gone.
4

Add Katsuobushi (Bonito Flakes) and Toasted Sesame Seeds, cook further 1 to 2 minutes to dry, stirring well. This is a perfect topping for freshly cooked rice.