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We hope you got benefit from reading it, now let’s go back to shio-kombu & atsuage tofu stir-fry recipe. You can cook shio-kombu & atsuage tofu stir-fry using 7 ingredients and 4 steps. Here is how you achieve that.
The ingredients needed to prepare Shio-Kombu & Atsuage Tofu Stir-Fry:
- Provide 15 grams Shio-kombu
- Use 2 blocks Atsuage (silken)
- Take 1/4 Carrot
- Provide 1 bunch Green onions (finely sliced)
- Use 1 tsp Grated ginger
- Take 1 tsp Mirin
- You need 2 tsp Sesame oil
Instructions to make Shio-Kombu & Atsuage Tofu Stir-Fry:
- Roughly dice the carrot.
- Stir-fry the carrot in a saucepan with some sesame oil over medium heat for 1-2 minutes.
- Rip the atsuage into small pieces (smaller than bite-sized) and add to the pan from Step 2. Stir-fry for 1 minute.
- Lastly, add the shio-kombu, green onions, grated ginger, and mirin, and briskly toss to complete.
A wide variety of shio kombu options are available to you Kombu is an edible kelp (seaweed) and responsible for umami. How Kombu is Used in Japanese Cooking. Kombu is hard to digest on its own and must be cooked for a long time before eating. Shio-kombu is typically eaten in ochazuke, a simple Japanese dish made by pouring green tea, dashi, or hot water over cooked rice. Tororo-kombu refers to pickled, softened kombu kelp that is used in.
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