Tsukudani from Leftover Shiitake Mushroom and Kombu after Making Dashi Stock Macrobiotic

• 2 slice of 5 x 10 cm Kombu (simmered leftovers from making dashi stock)
• 2 Shiitake mushrooms (simmered leftovers from making dashi stock)
• 100 ml Dashi stock
• 1/2 tbsp Vinegar
• 1 tbsp Soy sauce
• 1/2 tsp Roasted sesame seeds

1. Thinly slice the kombu.
2. Remove the stem from shiitake mushrooms, and thinly slice the mushrooms.
3. Combine the dashi stock, vinegar, kombu and shiitake mushrooms.
4. Bring to a boil, and turn down the heat to low or medium.
5. Simmer for 5 minutes.
6. Add the soy sauce, and simmer to cook down the sauce.
7. Add the roasted sesame seeds, and mix.
8. Enjoy.

leftovers, shiitake mushrooms, stock, vinegar, soy sauce, sesame seeds

Taken from cookpad.com/us/recipes/152664-tsukudani-from-leftover-shiitake-mushroom-and-kombu-after-making-dashi-stock-macrobiotic (may not work)