Celery leaves tsukudani (boiled in soy sauce)

The Home Cooking version

   Sumi Saikawa

"The essence of Shojin ryori (temple cooking) to your table.
shojin-ryori.com.au"

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Celery leaves can be turned into a dish with a twist. Parboil celery leaves to weaken the aroma. Mixing sesame seeds or chili in is optional.

Preparation:
10 min
Cook time:
5 min
People:
4
Calorie:
100 kcal
*Australian 1cup=250ml, 1Tbsp=20ml, 1 tsp=5ml

Ingredients

1: Celery leaves and thin stems

2: Sesame oil

3: Dried chili

4: Seasonings … Mirin and soy sauce

Method:

01Lightly parboil celery leaves.

 

02Soak in water and squeeze well. Cut into thin slices. Remove seeds from dried chili and cut into thin slices.

 

03 Stir fry the celery leaves and stems, and dried chili with sesame oil. Season with same amount of mirin and soy sauce. Heat and stir until the liquid is almost evaporated. Mixing sesame seeds in is optional. This can be mixed in freshly cooked rice and make into tasty rice balls.

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