Tsukudani-Style Celery Simmer

Tsukudani-Style Celery Simmer

Simmer in the tsukudani-style with the gentle, fresh aroma of celery leaves.

Ingredients: 2-3 servings

Celery leaves
Soy sauce
2/3 to 1 tablespoon
1/2 tablespoon
1/2 tablespoon
1 to 2 teaspoons
Dashi soup stock (hon-dashi, etc)
1 teaspoon
300 ml
Bonito flakes
1 pack


1. Mince the celery leaves and the thin part of the stalk. Add the leaves and water to a pot and bring to a boil.
2. Start flavoring it once the leaves have wilted. You'll continue to simmer, so keep the flavor light for now...
3. Adjust the simmer's flavor to your liking.
4. Add bonito flakes for the finish, stir, and stop the heat.
5. This is a moist, soft, tsukudani-style simmer.
6. Recipe for Reference: Celery Kombu Tea Simmer (Recipe ID: 2367195)

Story Behind this Recipe

I really wanted to eat a tsukudani-style simmer, so I bought a bunch of green celery. Celery leaves are actually kind of tough and hard, so instead of eating them raw it's common to have them softened in soups or tsukudani-like simmers. Those who dislike celery have even told me that they can eat it in this dish.