Easiest Way to Prepare Any-night-of-the-week Kombu & Celery Leaves ‘Tsukudani’
Hello everybody, it is me again, Dan, welcome to our recipe site. Today, we're going to make a distinctive dish, Recipe of Any-night-of-the-week Kombu & Celery Leaves ‘Tsukudani’. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Kombu & Celery Leaves ‘Tsukudani’, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Kombu & Celery Leaves ‘Tsukudani’ delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this recipe, we must prepare a few ingredients. You can cook Kombu & Celery Leaves ‘Tsukudani’ using 11 ingredients and 4 steps. Here is how you cook it.
When you buy a bunch of celery, what do you use the leaves and thin stalks for? I have once introduced ‘Celery Leaves Tsukudani’ on my website. http://www.hirokoliston.com/celery-leaves-tsukudani/ Here is another yummy ‘Tsukudani’ for you to try. Because I love this dish so much, I always buy celery by a large bunch with lots of leaves attached.
Ingredients and spices that need to be Prepare to make Kombu & Celery Leaves ‘Tsukudani’:
- 400 g Celery Leaves & Thin Stalks
- *Note: You will get about 400g of them from one large bunch of celery
- 20 g Dry Shredded Kombu (Kelp)
- 1/2 teaspoon Dry Chilli Flakes
- 1/2 tablespoon Sesame Oil
- 1 pinch Salt
- 1/2-1 tablespoon Sugar
- 2 tablespoons Soy Sauce
- 1 tablespoon Mirin
- 1-2 sachets (2.5 to 5g) ‘Okaka/Katsuobushi’ Bonito Flakes
- 1-2 tablespoons Toasted Sesame Seeds
Steps to make Kombu & Celery Leaves ‘Tsukudani’
- Soak Dry Shredded Kombu (Kelp) in cold water for 10 minutes, drain, rinse and drain again.
- Wash Celery Leaves and Thin Stalks and finely chop up.
- Heat Sesame Oil in a frying pan over medium to high heat and cook Celery Leaves & Thin Stalks, Kombu and Chilli Flakes. When Celery is cooked, add the 1 pinch of Salt, Sugar, Soy Sauce and Mirin and keep cooking, mixing well, until the sauce is almost gone.
- Add Katsuobushi (Bonito Flakes) and Toasted Sesame Seeds, cook further 1 to 2 minutes to dry, stirring well. This is a perfect topping for freshly cooked rice.
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So that's going to wrap it up for this special food Step-by-Step Guide to Make Super Quick Homemade Kombu & Celery Leaves ‘Tsukudani’. Thanks so much for reading. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!