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Shiitake and Kombu Tsukudani

Costo $5.5, salva $10

Fonte: Recommended by CookPal

  • 50 Min
  • 2 Porzioni
  • $5.5

INGREDIENTI

  • Vegetables

    • 🍄 6 shiitake mushrooms
    • 12cm dried kombu

  • Liquid

    • 💧 150cc water

  • Seasoning

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

PASSI

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.

NUTRIENTI

Per 1 porzione

🔥

120

Calorie

  • 4g
    Proteine
  • 15g
    Carboidrati
  • 1g
    Grassi

💡 Suggerimenti

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.

⚠️ Precauzioni

Questa ricetta è solo un'ispirazione. L'uso specifico deve essere adattato in base alle differenze individuali.