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We hope you got insight from reading it, now let’s go back to kombu tsukudani using leftover dashi kombu! recipe. You can have kombu tsukudani using leftover dashi kombu! using 9 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to cook Kombu Tsukudani Using Leftover Dashi Kombu!:
- Take 100 grams Kombu left over from making dashi stock
- Prepare 1 tsp White sesame seeds
- Get To make the sauce
- Get 500 ml Water
- Use 2 tbsp Vinegar
- Provide 3 tbsp Sugar
- Use 4 tbsp Soy sauce
- Take 1 tbsp Sake
- Provide 1 tbsp Mirin
Instructions to make Kombu Tsukudani Using Leftover Dashi Kombu!:
- Drain excess water from kombu seaweed leftover from making dashi stock.
- Cut the kombu into 2 cm squares.
- Put the water, kombu, and vinegar in a sauce pan and simmer for 20 minutes on low heat.
- Add the sugar, then simmer for 10 more minutes. Add the soy sauce, sake, and mirin, then boil for 20 more minutes.
- Increase the heat, then boil down the liquid. Tip the sauce pan, to check the amount of liquid; you want it to boil down close to 1 tablespoon. Be careful not to over-boil.
- Sprinkle in white sesame seeds, let cool in the saucepan, then it's ready.
- See the following recipe for making furikake rice topping from bonito flakes leftover from making dashi. - - https://cookpad.com/us/recipes/143961-make-it-with-dashi-bonito-tasty-bonito-furikake-rice-sprinkles
- See the following recipe for making nori seaweed tsukudani from stale nori seaweed. - - https://cookpad.com/us/recipes/143984-dinnertime-seaweed-tsukudani
Tangled Is My New Favourite Disney Film. I just made some dashi and was wondering what I can do with the leftover kombu. Google has pretty much failed me on this one. Do any of you use your leftover kombu for anything besides more dashi? Kombu is a type of kelp that has been dried and cut into sheets.
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