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

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We hope you got benefit from reading it, now let's go back to tsukudani from leftover shiitake mushroom and kombu after making dashi stock [macrobiotic] recipe. You can cook tsukudani from leftover shiitake mushroom and kombu after making dashi stock [macrobiotic] using 6 ingredients and 3 steps. Here is how you achieve it.

The ingredients needed to prepare Tsukudani from Leftover Shiitake Mushroom and Kombu after Making Dashi Stock [Macrobiotic]:

1. Get 2 slice of of 5 x 10 cm Kombu (simmered leftovers from making dashi stock).
2. Get 2 of Shiitake mushrooms (simmered leftovers from making dashi stock).
3. Prepare 100 ml of Dashi stock.
4. Provide 1/2 tbsp of Vinegar.
5. Get 1 tbsp of Soy sauce.
6. Use 1/2 tsp of Roasted sesame seeds.

Instructions 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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