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We hope you got benefit from reading it, now let’s go back to tsukudani with lotus root leftover dashi kombu [macrobiotic] recipe. You can cook tsukudani with lotus root leftover dashi kombu [macrobiotic] using 4 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Tsukudani with Lotus Root Leftover Dashi Kombu [Macrobiotic]:

1. Use 2 slice Kombu used to make dashi stock
2. Take 100 grams Lotus root
3. Get 2 tbsp Soy sauce
4. Provide 1 tbsp Dashi stock

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.

Tsukudani is a traditional Japanese technique of cooking small amounts of meat, seaweed, vegetables, or seafood in a combination of soy sauce The most typical type of tsukudani is made with kombu seaweed. Once prepared, it's always served and enjoyed chilled from the refrigerator. Combining the flavors of katsuobushi and kombu in the broth unleashes. Tsukudani (佃煮) is small seafood, meat or seaweed that has been simmered in soy sauce and mirin. High osmotic pressure preserves the ingredients.

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