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Shiitake and Kombu Tsukudani

Cost $5.5, save $10

Source: Recommended by CookGo

  • 50 Min
  • 2 Servings
  • $5.5

INGREDIENTS

  • Vegetables

    • 🍄 6 shiitake mushrooms
    • 12cm dried kombu

  • Liquid

    • đź’§ 150cc water

  • Seasoning

    • 1 tbsp sake
    • 2 tbsp mirin
    • 🍬 1/2 tbsp sugar
    • 🧂 2 tbsp soy sauce

STEPS

1

Soak the kombu in water for 30 minutes to rehydrate.

2

Trim the stems of the shiitake mushrooms. Slice the caps into 5mm widths and shred the stems into smaller pieces by hand.

3

Remove the kombu from the water, cut it into 1–2cm squares, and return it to the pot.

4

Heat the pot over medium-low heat until lightly simmering. Add the seasoning ingredients (sake, mirin, sugar, soy sauce) and shiitake mushrooms. Cover and simmer on low heat for 6–7 minutes.

5

Increase to medium heat and cook for about 3 minutes, stirring occasionally, to evaporate excess liquid.

NUTRIENTS

Per 1 serving

🔥

120

Calories

  • 4g
    Protein
  • 15g
    Carbs
  • 1g
    Fats

đź’ˇ Tips

Serve with rice for a traditional Japanese meal.Store leftovers in the fridge for up to 3 days.Adjust sweetness by modifying the sugar quantity.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.