Ginger and Kombu Tsukudani

Name: Ginger and Kombu Tsukudani
Total time: 30 min
Yield: 2 份量
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

成本 $5, 保存 $10

來源: Recommended by CookPal

30 Min
2 份量
$5

Ginger and Kombu Tsukudani

成本 $5, 保存 $10

來源: Recommended by CookPal

30 Min
2 份量
$5

食材

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

步驟

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.

營養成分

每份

🔥

120

卡路里

3g
蛋白質
15g
碳水化合物
2g
脂肪

💡 小提示

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.

⚠️ 注意事項

此食譜僅供參考，具體使用需根據個人體質進行調整。