Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, shio-kombu & atsuage tofu stir-fry. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
Shio-Kombu & Atsuage Tofu Stir-Fry is one of the most favored of current trending meals on earth. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. Shio-Kombu & Atsuage Tofu Stir-Fry is something that I have loved my whole life. They’re fine and they look wonderful.
Kombu, the leathery seaweed that is used to make dashi stock, is packed full of umami. A traditional way to prepare it is as shiokombu (salty kombu) or kombu no tsukudani. Shio kombu are thin sheets of kelp boiled in soy sauce, mirin, and sugar, then dried and cut into small pieces.
To get started with this particular recipe, we must first prepare a few ingredients. You can have shio-kombu & atsuage tofu stir-fry using 7 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Shio-Kombu & Atsuage Tofu Stir-Fry:
- Take 15 grams Shio-kombu
- Make ready 2 blocks Atsuage (silken)
- Prepare 1/4 Carrot
- Prepare 1 bunch Green onions (finely sliced)
- Prepare 1 tsp Grated ginger
- Make ready 1 tsp Mirin
- Get 2 tsp Sesame oil
Will buy again and would recommend to Verified Purchase. Love the flavor of this kombu, but it is extremely expensive. A wide variety of shio kombu options are available to you This is "Shio Kombu" by David J McCarthy on Vimeo, the home for high quality videos and the people who love them. We are the kombu store founded in the Edo period.
Steps to make Shio-Kombu & Atsuage Tofu Stir-Fry:
- Roughly dice the carrot.
- Stir-fry the carrot in a saucepan with some sesame oil over medium heat for 1-2 minutes.
- Rip the atsuage into small pieces (smaller than bite-sized) and add to the pan from Step 2. Stir-fry for 1 minute.
- Lastly, add the shio-kombu, green onions, grated ginger, and mirin, and briskly toss to complete.
We sells specializes in kombu over Shio-kombu is kind of tsukudani. Tsukudani is a japanese traditional preserved food. Shio-kombu is made by cutting kombu kelp into squares or thin strips lengthwise before boiling in water, soy sauce, mirin, and sugar, and finally sprinkling seasoning such as salt. Shio-kombu is typically eaten in ochazuke, a simple Japanese dish made by pouring green tea, dashi, or hot water over cooked rice. Tororo-kombu refers to pickled, softened kombu kelp that is used in.
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