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Made with Leftover Dashi Stock Ingredients! Quick Kombu and Bonito Flake Tsukudani

Made with Leftover Dashi Stock Ingredients! Quick Kombu and Bonito Flake Tsukudani

After using kombu and bonito flakes to make dashi stock, isn't it a shame to toss out the leftovers that are often still quite aromatic?
This recipe is easy and thrifty!

Ingredients

Leftover kombu from dashi
as needed
Leftover bonito flake from dashi
as needed
Soy sauce
1 and 1/2 tablespoon
Mirin
1 tablespoon
Sugar
1 teaspoon

Steps

1. Finely julienne the kombu. Gently squeeze out the bonito flakes, then chop.
2. Put the ingredients from Step 1 in a frying pan, add the seasoning ingredients, stir, then heat on medium.
3. Continuously mix while boiling off the water, and sauté until the ingredients start to look glossy.
4. When it cools, transfer to a resealable plastic container or a jar, and store in the refrigerator.

Story Behind this Recipe

Since it was a waste to throw out the leftovers...