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

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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

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Ingredients

  1. 2 sliceof 5 x 10 cm Kombu (simmered leftovers from making dashi stock)
  2. 2Shiitake mushrooms (simmered leftovers from making dashi stock)
  3. 100 mlDashi stock
  4. 1/2 tbspVinegar
  5. 1 tbspSoy sauce
  6. 1/2 tspRoasted sesame seeds

Cooking Instructions

  1. 1

    Thinly slice the kombu. Remove the stem from shiitake mushrooms, and thinly slice the mushrooms.

  2. 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. 3

    Add the soy sauce, and simmer to cook down the sauce. Add the roasted sesame seeds, and mix. Enjoy.

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