Celery Steamed in Konbu Tea

Name: Celery Steamed in Konbu Tea
Yield: 3 servings
Cuisine: American
Ingredients: 2 stalks Celery; 2/3 tbsp Kombu tea (or kombu based dashi stock granules); 1 tsp Sugar

cookpad.japan @cookpad_jp

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

cookpad.japan @cookpad_jp

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Ingredients

3 servings

2stalks Celery
2/3 tbspKombu tea (or kombu based dashi stock granules)
1 tspSugar

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Steps

1

Remove the fibrous parts of the celery stalks, and chop them up into 5-6 cm thick pieces. We're only using the stems this time - not the leaves.
2

Add the chopped celery and 400 ml water into a pan and heat it up. Don't you love the vivid green color of the celery?
3

When the celery becomes translucent, add the konbu tea and sugar. Simmer until soft.
4

When the celery becomes your preferred toughness, adjust the seasoning to finish.
5

[Reference Recipe] Tsukudani-style Simmered Celery Leaves