Delicious Recipe

Hey everyone, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, tsukudani with lotus root leftover dashi kombu [macrobiotic]. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tsukudani with Lotus Root Leftover Dashi Kombu [Macrobiotic] is one of the most favored of recent trending foods on earth. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. Tsukudani with Lotus Root Leftover Dashi Kombu [Macrobiotic] is something which I’ve loved my whole life. They’re fine and they look fantastic.

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

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

1. Prepare 2 slice Kombu used to make dashi stock
2. Prepare 100 grams Lotus root
3. Take 2 tbsp Soy sauce
4. Get 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 is going to wrap it up with 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 is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!