Half an Hour to Cooking Extraordinary Kombu & Celery Leaves ‘Tsukudani’
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To make an unforgettable Kombu & Celery Leaves ‘Tsukudani’, here are the components required:
- Prepare 400 g of Celery Leaves & Thin Stalks.
- Provide of *Note: You will get about 400g of them from one large bunch of celery.
- Take 20 g of Dry Shredded Kombu (Kelp).
- Use 1/2 teaspoon of Dry Chilli Flakes.
- Provide 1/2 tablespoon of Sesame Oil.
- Use 1 pinch of Salt.
- Get 1/2-1 tablespoon of Sugar.
- Prepare 2 tablespoons of Soy Sauce.
- Get 1 tablespoon of Mirin.
- Provide 1-2 sachets of (2.5 to 5g) ‘Okaka/Katsuobushi’ Bonito Flakes.
- Provide 1-2 tablespoons of Toasted Sesame Seeds.
After readying the materials, next you are good to cook your tasty Kombu & Celery Leaves ‘Tsukudani’ by following the guidances below:
- Soak Dry Shredded Kombu (Kelp) in cold water for 10 minutes, drain, rinse and drain again..
- Wash Celery Leaves and Thin Stalks and finely chop up..
- Heat Sesame Oil in a frying pan over medium to high heat and cook Celery Leaves & Thin Stalks, Kombu and Chilli Flakes. When Celery is cooked, add the 1 pinch of Salt, Sugar, Soy Sauce and Mirin and keep cooking, mixing well, until the sauce is almost gone..
- Add Katsuobushi (Bonito Flakes) and Toasted Sesame Seeds, cook further 1 to 2 minutes to dry, stirring well. This is a perfect topping for freshly cooked rice..
Analysis has shown that the total dietary fibre Summary: Kombu is a rich source of dietary fibre but there are no clinical data to support the use of. Kombu, a kelp seaweed with a robust flavor, thrives off the coasts of China, Japan and Korea. Because fresh kombu has a short shelf life, this seaweed is most often sold dried. Kombu can be found at Asian markets and some chain grocery stores. Look for kombu with plenty of the The recipe below calls for a hybrid of the two methods.
Recipe : Kombu & Celery Leaves ‘Tsukudani’
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step by step to make Kombu & Celery Leaves ‘Tsukudani’
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