Practical Method to Cooking Perfect Kombu & Celery Leaves ‘Tsukudani’

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To prepare an extraordinary Kombu & Celery Leaves ‘Tsukudani’, below are the materials required:

1. Take 400 g of Celery Leaves & Thin Stalks.
2. Take of *Note: You will get about 400g of them from one large bunch of celery.
3. Use 20 g of Dry Shredded Kombu (Kelp).
4. Use 1/2 teaspoon of Dry Chilli Flakes.
5. Take 1/2 tablespoon of Sesame Oil.
6. Use 1 pinch of Salt.
7. Get 1/2-1 tablespoon of Sugar.
8. Take 2 tablespoons of Soy Sauce.
9. You need 1 tablespoon of Mirin.
10. You need 1-2 sachets of (2.5 to 5g) ‘Okaka/Katsuobushi’ Bonito Flakes.
11. Take 1-2 tablespoons of Toasted Sesame Seeds.

After preparing the components, next you are ready to prepare your 5-star Kombu & Celery Leaves ‘Tsukudani’ by following the procedures below:

1. Soak Dry Shredded Kombu (Kelp) in cold water for 10 minutes, drain, rinse and drain again..
2. Wash Celery Leaves and Thin Stalks and finely chop up..
3. 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..
4. 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..

Hailing from Japan, it's most historically used as one of the three main ingredients in 'dashi' noodle broth as a flavor enhancer (and can pretty much be used in most broths for the same benefit). Kombu is a type of black seaweed used in Japanese cuisine. Kombu is one of the two key ingredients used in dashi stock. Buy kombu in health food stores or in Asian grocery stores. Kombu is available in many dried forms including strips, cut squares, and in little bundles (shown).

Recipe : Kombu & Celery Leaves ‘Tsukudani’

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Simple tips to make Kombu & Celery Leaves ‘Tsukudani’

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