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Kombu & Celery Leaves ‘Tsukudani’
Kombu & Celery Leaves ‘Tsukudani’

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We hope you got insight from reading it, now let’s go back to kombu & celery leaves ‘tsukudani’ recipe. To cook kombu & celery leaves ‘tsukudani’ you need 11 ingredients and 4 steps. Here is how you cook it.

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

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