Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, shio-kombu & atsuage tofu stir-fry. One of my favorites. This time, I am going to 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 favored of recent trending foods on earth. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look fantastic. Shio-Kombu & Atsuage Tofu Stir-Fry is something that I have loved my entire life.
To get started with this particular recipe, we have to first prepare a few components. You can cook shio-kombu & atsuage tofu stir-fry using 7 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Shio-Kombu & Atsuage Tofu Stir-Fry:
- Prepare 15 grams Shio-kombu
- Prepare 2 blocks Atsuage (silken)
- Prepare 1/4 Carrot
- Take 1 bunch Green onions (finely sliced)
- Get 1 tsp Grated ginger
- Prepare 1 tsp Mirin
- Make ready 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’s going to wrap this up with this special food shio-kombu & atsuage tofu stir-fry recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
