Hey everyone, it’s Drew, welcome to our recipe page. Today, I will show you a way to make a special dish, made with leftover dashi stock ingredients! quick kombu and bonito flake tsukudani. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Made with Leftover Dashi Stock Ingredients! Quick Kombu and Bonito Flake Tsukudani is one of the most well liked of current trending foods on earth. It’s appreciated by millions daily. It is easy, it’s quick, it tastes yummy. They’re fine and they look wonderful. Made with Leftover Dashi Stock Ingredients! Quick Kombu and Bonito Flake Tsukudani is something that I have loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can cook made with leftover dashi stock ingredients! quick kombu and bonito flake tsukudani using 5 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Made with Leftover Dashi Stock Ingredients! Quick Kombu and Bonito Flake Tsukudani:

1. Make ready 1 Leftover kombu from dashi
2. Take 1 Leftover bonito flake from dashi
3. Make ready 1 and 1/2 tablespoon Soy sauce
4. Take 1 tbsp Mirin
5. Take 1 tsp Sugar

Steps to make Made with Leftover Dashi Stock Ingredients! Quick Kombu and Bonito Flake Tsukudani:

1. Finely julienne the kombu. Gently squeeze out the bonito flakes, then chop.
2. Put the ingredients from Step 1 in a frying pan, add the seasoning ingredients, stir, then heat on medium.
3. Continuously mix while boiling off the water, and sauté until the ingredients start to look glossy.
4. When it cools, transfer to a resealable plastic container or a jar, and store in the refrigerator.

So that’s going to wrap it up for this special food made with leftover dashi stock ingredients! quick kombu and bonito flake tsukudani recipe. Thank you very much for reading. I am sure 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!