Hello everybody, it’s me, Dave, welcome to my recipe page. Today, we’re going to prepare a special dish, shio-kombu & atsuage tofu stir-fry. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Shio-Kombu & Atsuage Tofu Stir-Fry is one of the most well liked of recent trending foods in the world. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look fantastic. Shio-Kombu & Atsuage Tofu Stir-Fry is something that I’ve loved my whole life.
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 begin with this particular recipe, we must prepare a few ingredients. You can have shio-kombu & atsuage tofu stir-fry using 7 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Shio-Kombu & Atsuage Tofu Stir-Fry:
- Get 15 grams Shio-kombu
- Make ready 2 blocks Atsuage (silken)
- Take 1/4 Carrot
- Take 1 bunch Green onions (finely sliced)
- Get 1 tsp Grated ginger
- Make ready 1 tsp Mirin
- Take 2 tsp Sesame oil
It may also be referred to as dasima (Korean: 다시마) 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.
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.
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.
So that is going to wrap it up with this special food shio-kombu & atsuage tofu stir-fry recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
