Recipe of Super Quick Homemade Tsukudani with Lotus Root Leftover Dashi Kombu [Macrobiotic]

Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a special dish, tsukudani with lotus root leftover dashi kombu [macrobiotic]. One of my favorites food recipes. For mine, I am going to 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 in the world. It’s appreciated by millions daily. It’s easy, it is fast, it tastes delicious. They are nice and they look wonderful. Tsukudani with Lotus Root Leftover Dashi Kombu [Macrobiotic] is something which I have loved my entire life.

To begin with this recipe, we must prepare a few components. You can cook tsukudani with lotus root leftover dashi kombu [macrobiotic] using 4 ingredients and 3 steps. Here is how you can achieve that.

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

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

Instructions 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. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!