Step-by-Step Guide to Make Perfect Kombu & Celery Leaves ‘Tsukudani’

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, Steps to Make Speedy Kombu & Celery Leaves ‘Tsukudani’. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Kombu & Celery Leaves ‘Tsukudani’, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Kombu & Celery Leaves ‘Tsukudani’ delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we must first prepare a few ingredients. You can have Kombu & Celery Leaves ‘Tsukudani’ using 11 ingredients and 4 steps. Here is how you can achieve it.

When you buy a bunch of celery, what do you use the leaves and thin stalks for? I have once introduced ‘Celery Leaves Tsukudani’ on my website. http://www.hirokoliston.com/celery-leaves-tsukudani/ Here is another yummy ‘Tsukudani’ for you to try. Because I love this dish so much, I always buy celery by a large bunch with lots of leaves attached.

Ingredients and spices that need to be Get to make Kombu & Celery Leaves ‘Tsukudani’:

1. 400 g Celery Leaves & Thin Stalks
2. *Note: You will get about 400g of them from one large bunch of celery
3. 20 g Dry Shredded Kombu (Kelp)
4. 1/2 teaspoon Dry Chilli Flakes
5. 1/2 tablespoon Sesame Oil
6. 1 pinch Salt
7. 1/2-1 tablespoon Sugar
8. 2 tablespoons Soy Sauce
9. 1 tablespoon Mirin
10. 1-2 sachets (2.5 to 5g) ‘Okaka/Katsuobushi’ Bonito Flakes
11. 1-2 tablespoons Toasted Sesame Seeds

Instructions to make to make Kombu & Celery Leaves ‘Tsukudani’

1. Soak Dry Shredded Kombu (Kelp) in cold water for 10 minutes, drain, rinse and drain again.
2. Wash Celery Leaves and Thin Stalks and finely chop up.
3. Heat Sesame Oil in a frying pan over medium to high heat and cook Celery Leaves & Thin Stalks, Kombu and Chilli Flakes. When Celery is cooked, add the 1 pinch of Salt, Sugar, Soy Sauce and Mirin and keep cooking, mixing well, until the sauce is almost gone.
4. Add Katsuobushi (Bonito Flakes) and Toasted Sesame Seeds, cook further 1 to 2 minutes to dry, stirring well. This is a perfect topping for freshly cooked rice.

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So that's going to wrap this up with this exceptional food Step-by-Step Guide to Make Speedy Kombu & Celery Leaves ‘Tsukudani’. Thank you very much for your time. I'm sure that you can make this at home. There's gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!