Step-by-Step Guide to Prepare Any-night-of-the-week Kombu & Celery Leaves ‘Tsukudani’

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We hope you got benefit from reading it, now let's go back to kombu & celery leaves ‘tsukudani’ recipe. You can have kombu & celery leaves ‘tsukudani’ using 11 ingredients and 4 steps. Here is how you cook it.

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

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

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