CookPal AI
recipe image

Ginger and Kombu Tsukudani

Costo $5, ahorrar $10

Fuente: Recommended by CookPal

  • 30 Min
  • 2 Porciones
  • $5

INGREDIENTES

  • Main Ingredients

    • 50g of julienned ginger
    • 100g of fresh cut kombu
    • 1 tbsp of toasted white sesame seeds

  • Seasonings

    • 2 tbsp of sake
    • 3 tbsp of mirin
    • 🍬 1.5 tbsp of sugar
    • 3 tbsp of soy sauce
    • 💧 150ml of water

PASOS

1

Julienne the ginger and cut the kombu into bite-sized pieces.

2

In a pot, combine ginger, kombu, and all seasonings. Stir lightly and bring to a boil. Cover and simmer on low heat for about 10 minutes.

3

Remove the lid and cook on medium heat, stirring occasionally, until the liquid reduces and thickens. Turn off the heat and mix in the toasted sesame seeds.

NUTRIENTES

Por 1 porción

🔥

120

Calorías

  • 3g
    Proteína
  • 15g
    Carbohidratos
  • 2g
    Grasas

💡 Consejos

Store in an airtight container in the fridge for up to a week.Serve as a topping for rice or as a side dish with other Japanese meals.Adjust the sugar and soy sauce to taste for a sweeter or saltier profile.

⚠️ Precauciones

Esta receta es solo para inspiración. El uso específico debe ajustarse según las diferencias individuales.