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Tsukudani with Lotus Root Leftover Dashi Kombu [Macrobiotic]

Tsukudani with Lotus Root Leftover Dashi Kombu [Macrobiotic]

It's a waste if you throw away the kombu after making dashi stock. I didn't want to feel guilty, so I cooked another dish from the kombu.

Ingredients: An easy to make amount

Kombu used to make dashi stock
2 slices (about 40 g)
Lotus root
100 g
Soy sauce
2 tablespoons
Dashi stock
1 tablespoon

Steps

1. I used 2 slices of kombu. They were about 5 x10 cm in dried form.
2. Thinly slice the kombu. Thinly slice the lotus root into quarter-rounds.
3. Put all the ingredients in a pot, and bring it to a boil. Once it comes to a boil, turn down the heat to low. Simmer while stirring with cooking chopsticks and cook down the sauce. Serve over rice.

Story Behind this Recipe

I made this recipe because I didn't want to waste leftover kombu used to make dashi stock.