Steps to Prepare Ultimate Crunchy Wood Ear Mushroom Tsukudani
Hey everyone, I hope you're having an amazing day today. Today, I'm gonna show you how to make a special dish, Step-by-Step Guide to Make Super Quick Homemade Crunchy Wood Ear Mushroom Tsukudani. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Crunchy Wood Ear Mushroom Tsukudani, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Crunchy Wood Ear Mushroom Tsukudani delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Crunchy Wood Ear Mushroom Tsukudani is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we have to first prepare a few components. You can cook Crunchy Wood Ear Mushroom Tsukudani using 7 ingredients and 3 steps. Here is how you cook it.
I made this because I was given lots of wood ear mushroom as a gift.
This was a recipe that I saw in a book called "Healthy Macrobiotic Recipes", and I decided to try it out. The original recipe didn't use any sugar or mirin, but I thought that it was a bit salty, so I tried adding mirin! This made it slightly sweet, so you can add a little more sugar if you'd like, and I think that it would still taste good.
Be careful of the black sesame seeds popping when frying them! For serving 2. Recipe by Gomeko
Ingredients and spices that need to be Take to make Crunchy Wood Ear Mushroom Tsukudani:
- 10 grams Wood ear mushrooms
- 10 grams Black sesame seeds
- 1 for frying Oil
- 200 ml Dashi stock
- 2 tbsp Soy sauce
- 1 tbsp Mirin
- 1 Chinese wolfberry fruit
Steps to make Crunchy Wood Ear Mushroom Tsukudani
- Place the wood ear mushrooms in a bowl, and soak them in plenty of water until they soften.
- Drain the mushrooms in a colander, and squeeze out the excess water.
- Warm the oil in a frying pan, then add and lightly fry the black sesame seeds. Add the mushrooms, and the dashi stock, soy sauce and mirin, and reduce the broth over low heat. Turn off the heat, and scatter over the Chinese wolfberry fruit to complete.
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