Hey everyone, it’s John, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, kombu & celery leaves ‘tsukudani’. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Kombu & Celery Leaves ‘Tsukudani’ is one of the most popular of current trending foods in the world. It is simple, it is fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look fantastic. Kombu & Celery Leaves ‘Tsukudani’ is something that I’ve loved my whole life.
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To get started 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 can achieve it.
The ingredients needed to make Kombu & Celery Leaves ‘Tsukudani’:
- Make ready 400 g Celery Leaves & Thin Stalks
- Take *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
- Prepare 1/2-1 tablespoon Sugar
- Get 2 tablespoons Soy Sauce
- Take 1 tablespoon Mirin
- Get 1-2 sachets (2.5 to 5g) ‘Okaka/Katsuobushi’ Bonito Flakes
- Get 1-2 tablespoons Toasted Sesame Seeds
If using Kombu for dashi or stock, always remove it right before the water reaches boiling otherwise it may make it a bit "slimy". 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.
Instructions 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.
Animal studies have measured its potential benefits in disease prevention. 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.
So that’s going to wrap it up with this exceptional food kombu & celery leaves ‘tsukudani’ recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
