When you buy a bunch of celery, what do you use the leaves and thin stalks for? I have once introduced ‘Celery Leaves Tsukudani’ on this website. Here is another yummy ‘Tsukudani’ for you to try. Because I love this dish so much, I always buy celery by a large bunch with lots of leaves attached.


Ingredients

Celery Leaves & Thin Stalks 400g
*Note: You will get about 400g of them from one large bunch of celery.
Dry Shredded Kombu (Kelp) 20g
Dry Chilli Flakes 1/2 teaspoon
Sesame Oil 1/2 tablespoon
Salt 1 pinch
Sugar 1/2 to 1 tablespoon
Soy Sauce 2 tablespoons
Mirin 1 tablespoon
‘Okaka/Katsuobushi’ Bonito Flakes 1 to 2 sachets, 2.5 to 5g
Toasted Sesame Seeds 1 to 2 tablespoons

Method
  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.

  5. This is a perfect topping for freshly cooked rice.