Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, kombu & celery leaves ‘tsukudani’. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
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Kombu & Celery Leaves ‘Tsukudani’ is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. Kombu & Celery Leaves ‘Tsukudani’ is something that I’ve loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we must first prepare a few components. You can cook kombu & celery leaves ‘tsukudani’ using 11 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Kombu & Celery Leaves ‘Tsukudani’:
- Take 400 g Celery Leaves & Thin Stalks
- Prepare *Note: You will get about 400g of them from one large bunch of celery
- Get 20 g Dry Shredded Kombu (Kelp)
- Make ready 1/2 teaspoon Dry Chilli Flakes
- Make ready 1/2 tablespoon Sesame Oil
- Make ready 1 pinch Salt
- Take 1/2-1 tablespoon Sugar
- Get 2 tablespoons Soy Sauce
- Make ready 1 tablespoon Mirin
- Take 1-2 sachets (2.5 to 5g) ‘Okaka/Katsuobushi’ Bonito Flakes
- Take 1-2 tablespoons Toasted Sesame Seeds
Overall, wonderful value and I would definitely buy again. Kombu, a type of brown seaweed, is a nutrient-packed, natural superfood that has been used in far east cultures for centuries. It's chock full of vitamins, minerals, fiber, healthy fats, and powerful antioxidants. Animal studies have measured its potential benefits in disease prevention.
Steps to make Kombu & Celery Leaves ‘Tsukudani’:
- Soak Dry Shredded Kombu (Kelp) in cold water for 10 minutes, drain, rinse and drain again.
- Wash Celery Leaves and Thin Stalks and finely chop up.
- 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.
- 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.
Use kombu as a snack, as a sandwich topper, in salads. Kombu is abundant in nutrients such as calcium, vitamins, and dietary fiber. It is particularly rich in iodine. Iodine is an essential nutrient for maintaining thyroid function and producing thyroid hormones. Iodine deficiency can cause goiters, and, in severe cases, can even lead to hypothyroidism..
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