Recipe of Homemade Tsukudani from Leftover Shiitake Mushroom and Kombu after Making Dashi Stock [Macrobiotic]

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Before you jump to Tsukudani from Leftover Shiitake Mushroom and Kombu after Making Dashi Stock [Macrobiotic] recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Can save you Dollars.

Remember when the only men and women who cared about the environment were tree huggers and hippies? That's a thing of the past now, with everybody being aware of the problems besetting the planet and also the shared obligation we have for turning things around. The experts are agreed that we are not able to change things for the better without everyone's active contribution. This must happen soon and living in approaches more friendly to the environment should become a goal for every individual family. Here are a few tips that can help you save energy, for the most part by making your kitchen area more green.

Let's begin with something not that hard, changing the particular light bulbs. Accomplish this for your house, not only the kitchen. The usual light bulbs are the incandescent style, which must be replaced with compact fluorescent lightbulbs, which save energy. Although costing a little more initially, these kinds of bulbs last as long as ten of the standard type as well as using a lot less energy. One of the advantages is that for every one of these lightbulbs used, it ensures that approximately ten normal lightbulbs less will probably end up at a landfill site. It goes further than simply replacing the lights, though; turning off lights that aren't needed is another good thing to do. The family spends a lot of time in the kitchen, and how frequently does the kitchen light go on in the morning and is left on all day long. And it's not restricted to the kitchen, it takes place in other parts of the house at the same time. Try keeping the lights off unless you absolutely need them, and see how much electricity you can save.

From the above it ought to be apparent that just in the kitchen, by itself, there are many little opportunities for saving energy and money. Efficient living is something we can all do, without difficulty. It's concerning being functional, usually.

We hope you got benefit from reading it, now let's go back to tsukudani from leftover shiitake mushroom and kombu after making dashi stock [macrobiotic] recipe. You can have tsukudani from leftover shiitake mushroom and kombu after making dashi stock [macrobiotic] using 6 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to cook Tsukudani from Leftover Shiitake Mushroom and Kombu after Making Dashi Stock [Macrobiotic]:

1. You need 2 slice of of 5 x 10 cm Kombu (simmered leftovers from making dashi stock).
2. You need 2 of Shiitake mushrooms (simmered leftovers from making dashi stock).
3. Get 100 ml of Dashi stock.
4. Use 1/2 tbsp of Vinegar.
5. You need 1 tbsp of Soy sauce.
6. Get 1/2 tsp of Roasted sesame seeds.

Steps to make Tsukudani from Leftover Shiitake Mushroom and Kombu after Making Dashi Stock [Macrobiotic]:

1. Thinly slice the kombu. Remove the stem from shiitake mushrooms, and thinly slice the mushrooms..
2. Combine the dashi stock, vinegar, kombu and shiitake mushrooms. Bring to a boil, and turn down the heat to low or medium. Simmer for 5 minutes..
3. Add the soy sauce, and simmer to cook down the sauce. Add the roasted sesame seeds, and mix. Enjoy..

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