Tsukudani from Leftover Shiitake Mushroom and Kombu after Making Dashi Stock [Macrobiotic]

cookpad.japan @cookpad_jp
I cooked this recipe because I didn't want to waste leftover kombu and shiitake mushrooms used for making stock.
Recipe by Chokorabu
Tsukudani from Leftover Shiitake Mushroom and Kombu after Making Dashi Stock [Macrobiotic]
I cooked this recipe because I didn't want to waste leftover kombu and shiitake mushrooms used for making stock.
Recipe by Chokorabu
Cooking Instructions
- 1
Thinly slice the kombu. Remove the stem from shiitake mushrooms, and thinly slice the mushrooms.
- 2
Combine the dashi stock, vinegar, kombu and shiitake mushrooms. Bring to a boil, and turn down the heat to low or medium. Simmer for 5 minutes.
- 3
Add the soy sauce, and simmer to cook down the sauce. Add the roasted sesame seeds, and mix. Enjoy.
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