Hello everybody, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare 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 tasty. This is gonna smell and look delicious.
Shio Kombu is a traditional Japanese food consisting of thin strips of salted kelp, as "Shio (塩)" means salt in Japanese. The processed food is made by simmering down Kombu or edible kelp with Shoyu or soy sauce. Once the seaweed is cooked and dried, the soy sauce changes into crystalline salt on the surface..
Shio-Kombu & Atsuage Tofu Stir-Fry is one of the most popular of recent trending foods in the world. It’s easy, it is quick, it tastes yummy. It is appreciated by millions every day. Shio-Kombu & Atsuage Tofu Stir-Fry is something that I’ve loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we must 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 that.
The ingredients needed to make Shio-Kombu & Atsuage Tofu Stir-Fry:
- Get 15 grams Shio-kombu
- Prepare 2 blocks Atsuage (silken)
- Make ready 1/4 Carrot
- Get 1 bunch Green onions (finely sliced)
- Get 1 tsp Grated ginger
- Make ready 1 tsp Mirin
- Make ready 2 tsp Sesame oil
This Japanese recipe is a rice ball stuffed with seasoned edible kelp which is called Shio Kombu. The rice used for this rice ball recipe is also seasoned. This recipe has three parts: cooking the rice, cooking the Shio kombu and then making the onigiri or rice ball. Shiokombu is a strip of kombu (edible kelp) that have been.
Instructions 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.
How to: Homemade shio kombu or kombu no tsukudani. 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. Tsukudani is a method of cooking something with soy sauce, sake and/or mirin, and sugar until it's very dark, quite salty. 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.
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