‘Tsukudani’ is a Japanese dish of commonly small Fish or Sea Vegetables cooked in Mirin (OR Sake), Sugar and Soy Sauce to preserve the ingredients. Vegetables are also cooked in the same way. They are great condiments for freshly cooked rice. Today I cooked Celery with canned Bamboo Shoot as they are very suitable for ‘Tsukudani’. You can use Celery leaves instead of stalks.
150g Celery Stalks and Leaves
1 can (*225g) Bamboo Shoot *Today I had 132g Bamboo Shoot after drain
1/2 tablespoon Sesame Oil
1 pinch Chilli Flakes *optional
1 tablespoon Sugar
2 tablespoons Soy Sauce
2 tablespoons Sake (Rice Wine) OR Water
1 sachet (2.5g) ‘Katsuobushi’ Bonito Flakes
1 tablespoon Toasted Sesame Seeds
- Wash Celery Leaves and Stalks, and thinly chop up. Drain canned Bamboo Shoot, rinse, drain again, and cut into small pieces.
- Heat Sesame Oil in a frying pan or saucepan over medium heat and cook Celery, Bamboo Shoot and Chilli Flakes. When Celery is cooked, add Sugar, Soy Sauce and Sake (Rice Wine), and keep cooking, mixing well, until sauce is gone.
- Add ‘Katsuobushi’ (Bonito Flakes) and Toasted Sesame Seeds, and combine well. Enjoy with freshly cooked Rice.
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