Best Recipes 2021

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, tsukudani with lotus root leftover dashi kombu [macrobiotic]. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Tsukudani with Lotus Root Leftover Dashi Kombu [Macrobiotic] is one of the most well liked of recent trending foods on earth. It is appreciated by millions daily. It is easy, it’s fast, it tastes delicious. Tsukudani with Lotus Root Leftover Dashi Kombu [Macrobiotic] is something that I have loved my whole life. They’re fine and they look fantastic.

To get started with this particular recipe, we must first prepare a few ingredients. You can have tsukudani with lotus root leftover dashi kombu [macrobiotic] using 4 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Tsukudani with Lotus Root Leftover Dashi Kombu [Macrobiotic]:

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

Steps to make Tsukudani with Lotus Root Leftover Dashi Kombu [Macrobiotic]:

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.

So that’s going to wrap this up for this special food tsukudani with lotus root leftover dashi kombu [macrobiotic] recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!