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Before you jump to Kombu & Celery Leaves ‘Tsukudani’ recipe, you may want to read this short interesting healthy tips about Ways To Live Green And also Spend less Money In The Kitchen.
Remember when the only individuals who cared about the ecosystem were tree huggers as well as hippies? That's a thing of the past now, with everybody being aware of the problems besetting the planet and also the shared burden we have for turning things around. Unless everyone begins to start living more environmentally friendly we won't be able to correct the problems of the environment. Each and every family ought to start generating changes that are environmentally friendly and they should do this soon. Continue reading for some approaches to go green and save energy, largely in the kitchen.
Maybe the food isn't quite as good when cooked in the microwave, nevertheless it will save you money to use it over your oven. The energy used by cooking in an oven is greater by 75%, and perhaps this small bit of knowledge will spur you on to use the microwave more frequently. Countertop appliances can boil water as well as steam vegetables faster than your stove, and use a lot less electricity. Many men and women wrongly believe that doing the dishes by hand uses less energy than a dishwasher. You get the highest energy savings by completely loading the dishwasher before commencing a wash cycle. Don't dry the dishes by using heat, make use of the cool dry or air dry features to increase the money you save.
From the above it ought to be obvious that just in the kitchen, by itself, there are many little opportunities for saving energy and money. Environmentally friendly living just isn't that hard. It's concerning being practical, most of the time.
We hope you got benefit from reading it, now let's go back to kombu & celery leaves ‘tsukudani’ recipe. To cook kombu & celery leaves ‘tsukudani’ you only need 11 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to cook Kombu & Celery Leaves ‘Tsukudani’:
- Take of Celery Leaves & Thin Stalks.
- You need of *Note: You will get about 400g of them from one large bunch of celery.
- You need of Dry Shredded Kombu (Kelp).
- Use of Dry Chilli Flakes.
- Take of Sesame Oil.
- Provide of Salt.
- Take of Sugar.
- You need of Soy Sauce.
- Prepare of Mirin.
- Prepare of (2.5 to 5g) ‘Okaka/Katsuobushi’ Bonito Flakes.
- Get of Toasted Sesame Seeds.
Steps to make Kombu & Celery Leaves ‘Tsukudani’:
- Soak Dry Shredded Kombu (Kelp) in cold water for 10 minutes, drain, rinse and drain again..
- Wash Celery Leaves and Thin Stalks and finely chop up..
- 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..
- 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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