Hello everybody, it is John, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, tsukudani with lotus root leftover dashi kombu [macrobiotic]. It is one of my favorites food recipes. This time, I am going to make it a 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 in the world. It is appreciated by millions daily. It is simple, it is fast, it tastes delicious. They’re nice and they look wonderful. Tsukudani with Lotus Root Leftover Dashi Kombu [Macrobiotic] is something that I have loved my entire life.

To begin with this recipe, we have to 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 that.

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. Get 2 tbsp Soy sauce
4. Make ready 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 exceptional food tsukudani with lotus root leftover dashi kombu [macrobiotic] recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!