Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, tsukudani from leftover shiitake mushroom and kombu after making dashi stock [macrobiotic]. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Tsukudani from Leftover Shiitake Mushroom and Kombu after Making Dashi Stock [Macrobiotic] is one of the most popular of current trending meals on earth. It is appreciated by millions daily. It is easy, it’s fast, it tastes delicious. Tsukudani from Leftover Shiitake Mushroom and Kombu after Making Dashi Stock [Macrobiotic] is something that I have loved my entire life. They are fine and they look wonderful.

To get started with this recipe, we have to prepare a few components. You can have tsukudani from leftover shiitake mushroom and kombu after making dashi stock [macrobiotic] using 6 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Tsukudani from Leftover Shiitake Mushroom and Kombu after Making Dashi Stock [Macrobiotic]:

1. Get 2 slice of 5 x 10 cm Kombu (simmered leftovers from making dashi stock)
2. Take 2 Shiitake mushrooms (simmered leftovers from making dashi stock)
3. Get 100 ml Dashi stock
4. Prepare 1/2 tbsp Vinegar
5. Make ready 1 tbsp Soy sauce
6. Get 1/2 tsp Roasted sesame seeds

Instructions to make Tsukudani from Leftover Shiitake Mushroom and Kombu after Making Dashi Stock [Macrobiotic]:

1. Thinly slice the kombu. Remove the stem from shiitake mushrooms, and thinly slice the mushrooms.
2. Combine the dashi stock, vinegar, kombu and shiitake mushrooms. Bring to a boil, and turn down the heat to low or medium. Simmer for 5 minutes.
3. Add the soy sauce, and simmer to cook down the sauce. Add the roasted sesame seeds, and mix. Enjoy.

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