Shio-Kombu & Atsuage Tofu Stir-Fry
Shio-Kombu & Atsuage Tofu Stir-Fry

Hey everyone, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, shio-kombu & atsuage tofu stir-fry. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

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.

Shio-Kombu & Atsuage Tofu Stir-Fry is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. They’re nice and they look wonderful. Shio-Kombu & Atsuage Tofu Stir-Fry is something that I’ve loved my entire life.

To get started with this particular recipe, we must first prepare a few components. You can have shio-kombu & atsuage tofu stir-fry using 7 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Shio-Kombu & Atsuage Tofu Stir-Fry:
  1. Make ready 15 grams Shio-kombu
  2. Prepare 2 blocks Atsuage (silken)
  3. Take 1/4 Carrot
  4. Prepare 1 bunch Green onions (finely sliced)
  5. Get 1 tsp Grated ginger
  6. Take 1 tsp Mirin
  7. Take 2 tsp Sesame oil

It may also be referred to as dasima (Korean: ė‹¤ģ‹œė§ˆ) or haidai. The Shio Kombu seaweed is great!!! Will buy again and would recommend to Verified Purchase. Love the flavor of this kombu, but it is extremely expensive.

Instructions to make Shio-Kombu & Atsuage Tofu Stir-Fry:
  1. Roughly dice the carrot.
  2. Stir-fry the carrot in a saucepan with some sesame oil over medium heat for 1-2 minutes.
  3. Rip the atsuage into small pieces (smaller than bite-sized) and add to the pan from Step 2. Stir-fry for 1 minute.
  4. Lastly, add the shio-kombu, green onions, grated ginger, and mirin, and briskly toss to complete.

Culture of Kelp (Laminaria japonica) in China. We are the kombu store founded in the Edo period. We sells specializes in kombu over Shio-kombu is kind of tsukudani. Tsukudani is a japanese traditional preserved food. Shio-kombu is typically eaten in ochazuke, a simple Japanese dish made by pouring green tea, dashi, or hot water over cooked rice.

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