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

Name: Tsukudani from Leftover Shiitake Mushroom and Kombu after Making Dashi Stock [Macrobiotic]
Cuisine: American
Ingredients: 2 slice of 5 x 10 cm Kombu (simmered leftovers from making dashi stock); 2 Shiitake mushrooms (simmered leftovers from making dashi stock); 100 ml Dashi stock; 1/2 tbsp Vinegar; 1 tbsp Soy sauce; 1/2 tsp Roasted sesame seeds

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

I cooked this recipe because I didn't want to waste leftover kombu and shiitake mushrooms used for making stock.

Recipe by Chokorabu

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

I cooked this recipe because I didn't want to waste leftover kombu and shiitake mushrooms used for making stock.

Recipe by Chokorabu

Saved

Ingredients

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

Saved

Steps

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.