by

Tsukudani from Leftover Shiitake Mushroom and Kombu after Making Dashi Stock [Macrobiotic]

Tsukudani from Leftover Shiitake Mushroom and Kombu after Making Dashi Stock [Macrobiotic]

You can cook a side dish from leftover kombu and shiitake mushrooms after making dashi stock.

Ingredients: An easy to make amount

Kombu (simmered leftovers from making dashi stock)
2 slices of 5 x 10 cm
Shiitake mushrooms (simmered leftovers from making dashi stock)
2
Dashi stock
100 ml
Vinegar
1/2 tablespoon
Soy sauce
1 tablespoon
Roasted sesame seeds
1/2 teaspoon

Steps

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.

Story Behind this Recipe

I cooked this recipe because I didn't want to waste leftover kombu and shiitake mushrooms used for making stock.