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Ginger and Kombu Tsukudani

Custo $5, economizar $10

Fonte: Recommended by CookPal

  • 30 Min
  • 2 Porções
  • $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

PASSOS

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 Porção

🔥

120

Calorias

  • 3g
    Proteína
  • 15g
    Carboidratos
  • 2g
    Gorduras

💡 Dicas

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.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.