Tsukudani with Lotus Root Leftover Dashi Kombu Macrobiotic

• 2 slice Kombu used to make dashi stock
• 100 grams Lotus root
• 2 tbsp Soy sauce
• 1 tbsp Dashi stock

1. I used 2 slices of kombu.
2. They were about 5 x10 cm in dried form.
3. Thinly slice the kombu.
4. Thinly slice the lotus root into quarter-rounds.
5. Put all the ingredients in a pot, and bring it to a boil.
6. Once it comes to a boil, turn down the heat to low.
7. Simmer while stirring with cooking chopsticks and cook down the sauce.
8. Serve over rice.

stock, lotus root, soy sauce, stock

Taken from cookpad.com/us/recipes/144394-tsukudani-with-lotus-root-leftover-dashi-kombu-macrobiotic (may not work)