Recipe of Any-night-of-the-week Kombu & Celery Leaves ‘Tsukudani’

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The ingredients needed to make Kombu & Celery Leaves ‘Tsukudani’:

1. Take 400 g Celery Leaves & Thin Stalks
2. Prepare *Note: You will get about 400g of them from one large bunch of celery
3. Take 20 g Dry Shredded Kombu (Kelp)
4. Get 1/2 teaspoon Dry Chilli Flakes
5. Make ready 1/2 tablespoon Sesame Oil
6. Prepare 1 pinch Salt
7. Make ready 1/2-1 tablespoon Sugar
8. Get 2 tablespoons Soy Sauce
9. Get 1 tablespoon Mirin
10. Get 1-2 sachets (2.5 to 5g) ‘Okaka/Katsuobushi’ Bonito Flakes
11. Make ready 1-2 tablespoons Toasted Sesame Seeds

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Steps to make Kombu & Celery Leaves ‘Tsukudani’:

1. Soak Dry Shredded Kombu (Kelp) in cold water for 10 minutes, drain, rinse and drain again.
2. Wash Celery Leaves and Thin Stalks and finely chop up.
3. Heat Sesame Oil in a frying pan over medium to high heat and cook Celery Leaves & Thin Stalks, Kombu and Chilli Flakes. When Celery is cooked, add the 1 pinch of Salt, Sugar, Soy Sauce and Mirin and keep cooking, mixing well, until the sauce is almost gone.
4. Add Katsuobushi (Bonito Flakes) and Toasted Sesame Seeds, cook further 1 to 2 minutes to dry, stirring well. This is a perfect topping for freshly cooked rice.

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