Tsukudani with Lotus Root Leftover Dashi Kombu [Macrobiotic]
Tsukudani with Lotus Root Leftover Dashi Kombu [Macrobiotic]

Hello everybody, it’s Drew, welcome to my recipe page. Today, we’re going to prepare a special dish, tsukudani with lotus root leftover dashi kombu [macrobiotic]. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

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Tsukudani with Lotus Root Leftover Dashi Kombu [Macrobiotic] I made this recipe because I didn't want to waste leftover kombu used to make dashi stock. Great recipe for Tsukudani with Lotus Root Leftover Dashi Kombu [Macrobiotic]. I made this recipe because I didn't want to waste leftover kombu used to make dashi stock.

To begin with this particular recipe, we must prepare a few ingredients. You can have tsukudani with lotus root leftover dashi kombu [macrobiotic] using 4 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Tsukudani with Lotus Root Leftover Dashi Kombu [Macrobiotic]:
  1. Get 2 slice Kombu used to make dashi stock
  2. Take 100 grams Lotus root
  3. Get 2 tbsp Soy sauce
  4. Make ready 1 tbsp Dashi stock

Recipe by Cooking S Papa Kombu Tsukudani is thinly cut Kombu seaweed that is cooked and seasoned mainly with sugar and Soy Sauce. Kombu Tsukudani is a great accompaniment for plain Steamed Rice for its strong sweet and salty flavor. You can use it to top a bowl of rice or put it in your Onigiri rice balls. Tsukudani is one way to cook vegetables, seafood, and meat.

Instructions to make Tsukudani with Lotus Root Leftover Dashi Kombu [Macrobiotic]:
  1. I used 2 slices of kombu. They were about 5 x10 cm in dried form.
  2. Thinly slice the kombu. Thinly slice the lotus root into quarter-rounds.
  3. Put all the ingredients in a pot, and bring it to a boil. Once it comes to a boil, turn down the heat to low. Simmer while stirring with cooking chopsticks and cook down the sauce. Serve over rice.

Tororo Kombu is the thin shavings of kombu. Rich in flavor, it can be eaten with Rice Balls, as an addition to Hiroshima-style Okonomiyaki, or served as a topping for Soba or Udon Noodle Soup. Kombu is also eaten as tsukudani (佃煮), a dish where the seaweed is simmered for a long time in a sweet soy sauce based broth until it absorbs all the flavors and. Kombu dashi is a kind of Japanese vegetarian stock. Kombu means kelp or seaweed, and this version of vegetarian stock is made from dried kelp or seaweed.

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