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

1. 1

   Thinly slice the kombu.

2. 2

   Remove the stem from shiitake mushrooms, and thinly slice the mushrooms.

3. 3

   Combine the dashi stock, vinegar, kombu and shiitake mushrooms.

4. 4

   Bring to a boil, and turn down the heat to low or medium.

5. 5

   Simmer for 5 minutes.

6. 6

   Add the soy sauce, and simmer to cook down the sauce.

7. 7

   Add the roasted sesame seeds, and mix.

8. 8

   Enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.