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

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Tsukudani from Leftover Shiitake Mushroom and Kombu after Making Dashi Stock [Macrobiotic] Hello everybody, it is Jim, welcome to our recipe site. Today, we're going to prepare a special dish, tsukudani from leftover shiitake mushroom and kombu after making dashi stock [macrobiotic]. It is one of my favorites. This time, I am going to make it a little bit unique.

To get started with this particular recipe, we have to first 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. Make ready 2 slice of 5 x 10 cm Kombu (simmered leftovers from making dashi stock)
2. Make ready 2 Shiitake mushrooms (simmered leftovers from making dashi stock)
3. Take 100 ml Dashi stock
4. Take 1/2 tbsp Vinegar
5. Prepare 1 tbsp Soy sauce
6. Make ready 1/2 tsp Roasted sesame seeds

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Steps 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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