Tsukudani-Style Celery Simmer

I grow celery. Celery leaves have perfect nutrients.I make Tsukudani, instead of throwing them away.Check the nutrients of celery leaves in my blog. "Farmer's Kitchen"http://ameblo.jp/farmers-keiko/entry-10667501518.html Recipe by FarmersK

We received some beef tsukudani from a famous store some time ago as a gift. This recipe is my version of that. If you make a generous amount, you can turn leftovers into onigiri (rice balls) or ochazuke (rice with tea) the next day.Beef offcuts are the best to use for this, since it has a decent amount of fat but not too much. Too much fat makes this too oily, but too little makes it dry. We use a mixture of the fatty parts of wagyu beef and cheap imported beef. Please adjust the ginger, sugar and soy sauce amounts to your taste. I prefer it with lots of ginger. This lasts for 2 to 3 days in the refrigerator, so I always make a lot. For a generous amount to stock in your refrigerator. Recipe by Cha-miru

This is a handy menu item. These are delicious, plump, soft, and full of umami.I made a beef version of this recipe!. Recipe by Hanamaruranchi

Since it was a waste to throw out the leftovers...If you don't have mirin, substitute with a tablespoon sake and a tablespoon sugar.While it's best to eat it up as soon as possible, it should last about 2 weeks in the refrigerator since it's seasoned quite well.For the recipe on making dashi, see. Recipe by EasyCook

I make this when I get a lot of shijimi clams.With shelled shellfish, it's delicious even without any broth. Recipe by Kaerunoaochan

Don't toss your dashi-gara (leftover kombu seaweed from making dashi soup stock), make tsukudani!Simmer down to about 1 tablespoon of liquid. If you simmer any more, the kombu will harden. Recipe by Cooking S Papa

I made this recipe because I didn't want to waste leftover kombu used to make dashi stock.Keeps in the refrigerator up to 5 days. Recipe by Chokorabu

Bought sushi nori but waited too long and got too much stale for making sushi rolls? Here is a solution! Tsukudani is one of the Japanese authentic foods.

Some time ago I let a lot of nori seaweed get stale so I tried making nori no tsukudani with them. The results were surprisingly tasty, so after some trial and error I got to this recipe!Amazingly easy and delicious.Since it's lightly flavored to highlight the natural flavor of the nori, you can eat a lot of it! Lower in salt than usual too! Recipe by Cooking S Papa

We harvested way too much bitter melon, so I thought up all kinds of recipes to use it up.None. Recipe by FarmersK

I love the combination of soy sauce and ginger. I wanted to eat rice with the things I love, so I came up with this recipe.Since it's meat to be mixed with plain rice, it's very assertively flavored. Adjust the amount of soy sauce to your taste.There's plenty of ginger, so you can add more if you like.If the ginger is too spicy for you, you can parboil i beforehand to take the edge off before proceeding. Recipe by Poron526

I referred to"Try this with somen noodles King oyster and shimeji mushroom tsukudani" to create this recipe, but the new-harvest ginger's hot spiciness was too strong, so I added lots of sugar to change the flavor.Taste the ginger at Step 6. If it's still too hot and spicy, add more sugar and simmer a while longer. For using a pressure cooker. Recipe by Hokkori-no

I changed the burdock tsukudani that I always make into shigureni-style, and added konnyaku. Recipe by FarmersK

My son dislikes celery, but he mistook this as simmered fuki and ate a ton, saying it was really tasty. Because it's simmered until it softens, you won't taste the celery's fiber at all. Japanese-style celery is actually quite good.Adjust the amount of kombu tea since its saltiness really depends on the brand. I didn't add any soy sauce to keep the celery's nice color, but you can also add some for flavor. For 3-4 servings. Recipe by Heartful Kitchen Rei

I always buy celery in bulk, so I came up with a method to use them up. You can even use this recipe to make a delicious dish out of celery that's past its prime.Mix the bonito flakes in right before serving. You can whip this up in 3 minutes. One serving is only 49 kcals. For 2 servings. Recipe by LazyHata

When I cooked this dish for my son who doesn't usually like celery, and he ate it up!It's definitely easier to eat celery this way.I didn't add soy sauce this time, but you can add 1 teaspoon if you like.Adjust the amount of shio-kombu as desired (I love shio-kombu, so I always add in lots). Recipe by Sattan mama

I wanted to use fresh celery leaves straight from the stem.Use whatever vegetables you have in your kitchen. It's nice with tomatoes, mushrooms or beans. Make sure you simmer everything with the macaroni to get the nice, mellow fragrance. For 4-5 servings. Recipe by Hoink

In this chilly weather, it's time for some celery! Even if it only gets cold for 3-4 days in Bangkok 🤣🤣

Since I found some pre-cut packaged squid, I instantly turned it into a sauté with celery! Chop the squid to your liking. Use whatever vegetables you have on hand!The ingredient quantity are an approximate. Season to taste to adjust the amount to any additional ingredients.To give a colorful touch, I added red peppers, but carrots or whatever veggies you have on hand will do. Recipe by Milk to Cocoa to Momo

Are you all eating your celery leaves?You're not just using them only for seasoning when you simmer curry or stew, right?Leaves can be a great side dish.This is our family recipe, we always use up a whole celery, including the leaves. Recipe by Hazukicp

I had leftover celery and konnyaku in my fridge, so came up with this kimpira dish.You can remove the smell of the konnyaku by first boiling in water, then dry-roasting. For 2 servings. Recipe by Obuusama

Fresh celery is of course delicious, but stir-fried and simmered celery is also tasty. This soup with beaten egg reminds me of my school lunch and makes me nostalgic.I prefer chicken consomme to normal consomme. Adding beaten egg makes "Kakitama-jiru" soup (soup with beaten egg), and it's also delicious. Recipe by uronn

This is one of my family's favorite dishes to enjoy during the wintertime. I have many variations. Sometimes I add enoki mushrooms or ginger, etc.I used atsuage that was pre-cut into four pieces.Use a small saucepan so you can make it quickly with small amounts of seasonings. Recipe by Kyoto no taachan.

I just roughly estimated without exact Measurements, for future reference

So Mom doesn’t eat chicken. She will usually eat a quick stir fry instead. Here’s one of them! Made by Grandma Nelia and her sidekick Grandpa Jo!

My mother used to make this often, so I tried to recreate it in my own way!Adjust the amount of sugar to taste.I used shimeji mushrooms instead of shiitake mushrooms this time.You can also replace them with enoki mushrooms or king oyster mushrooms.The seasoning might be on the strong side, so you can add some water if you're serving it to children. Recipe by uzukaji

Made from half-priced cod.I use usukuchi soy sauce, but I think regular soy sauce is also okay. Recipe by Jintotto

Sometimes, we don't have much and still want to eat a good meal. Today, I had celery leaves and chicken breasts and no other veggies. So this was a pure experiment and I loved it!!!!,

This is my family's regular simmered dish.The intensity of flavor depends on how much you simmer it. If you prefer a light flavor, simmer for a short time. If you like it strong, then simmer to reduce the sauce before adding the komatsuna. Recipe by Shampoo hat