Ginger and Kombu Tsukudani

Name: Ginger and Kombu Tsukudani
Total time: 30 min
Yield: 2 인분
Ingredients: 50g of julienned ginger; 100g of fresh cut kombu; 1 tbsp of toasted white sesame seeds; 2 tbsp of sake; 3 tbsp of mirin; 🍬 1.5 tbsp of sugar; 3 tbsp of soy sauce; 💧 150ml of water

비용 $5, 절약하다 $10

출처: Recommended by CookPal

30 Min
2 인분
$5

Ginger and Kombu Tsukudani

비용 $5, 절약하다 $10

출처: Recommended by CookPal

30 Min
2 인분
$5

재료

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

단계

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

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.

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.

영양 성분

1인분당

🔥

120

칼로리

3g
단백질
15g
탄수화물
2g
지방

💡 팁

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.

⚠️ 주의사항

이 레시피는 영감을 위한 것이며, 구체적인 사용은 개인 차이에 따라 조정되어야 합니다.