Simple Way to Prepare Thomas Keller Kombu & Celery Leaves ‘Tsukudani’

Kombu & Celery Leaves ‘Tsukudani’.

Simple Way to Prepare Thomas Keller Kombu & Celery Leaves ‘Tsukudani’

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, kombu & celery leaves ‘tsukudani’. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Kombu & Celery Leaves ‘Tsukudani’ is one of the most favored of recent trending meals in the world. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. Kombu & Celery Leaves ‘Tsukudani’ is something that I have loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we have to first prepare a few components. You can cook kombu & celery leaves ‘tsukudani’ using 11 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Kombu & Celery Leaves ‘Tsukudani’:

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

Instructions 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..

So that’s going to wrap it up with this special food kombu & celery leaves ‘tsukudani’ recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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