Practical Way to Producing Extraordinary Tsukudani with Lotus Root Leftover Dashi Kombu [Macrobiotic]

Wishing to dine Tsukudani with Lotus Root Leftover Dashi Kombu [Macrobiotic] a top restaurant's, but for a few reasons are not able to go to restaurants. This page gonna guide you with useful procedures on preparing a Tsukudani with Lotus Root Leftover Dashi Kombu [Macrobiotic] like a famous chef made.

We hope you got benefit from reading it, now let's go back to tsukudani with lotus root leftover dashi kombu [macrobiotic] recipe. To cook tsukudani with lotus root leftover dashi kombu [macrobiotic] you only need 4 ingredients and 3 steps. Here is how you do that.

To make an unforgettable Tsukudani with Lotus Root Leftover Dashi Kombu [Macrobiotic], below are the components needed:

1. Prepare 2 slice of Kombu used to make dashi stock.
2. Provide 100 grams of Lotus root.
3. Prepare 2 tbsp of Soy sauce.
4. Provide 1 tbsp of Dashi stock.

After preparing the components, next you are ready to prepare your appetizing Tsukudani with Lotus Root Leftover Dashi Kombu [Macrobiotic] by following the procedures below:

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..

Recipe : Tsukudani with Lotus Root Leftover Dashi Kombu [Macrobiotic]

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Simple tips to make Tsukudani with Lotus Root Leftover Dashi Kombu [Macrobiotic]

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