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Ginger and Kombu Tsukudani

Chi phí $5, lưu $10

Nguồn: Recommended by CookPal

  • 30 Min
  • 2 Số suất
  • $5

NGUYÊN LIỆU

  • 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

BƯỚC

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.

CHẤT DINH DƯỠNG

Mỗi 1 suất

🔥

120

Calo

  • 3g
    Protein
  • 15g
    Carbohydrate
  • 2g
    Chất béo

💡 Mẹo

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.

⚠️ Lưu ý

Công thức này chỉ mang tính gợi ý. Việc sử dụng cụ thể cần điều chỉnh theo từng người.