Kombu & Celery Leaves ‘Tsukudani’

Soak Dry Shredded Kombu (Kelp) in cold water for 10 minutes, drain, rinse and drain again.

Wash Celery Leaves and Thin Stalks and finely chop up.

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.

Add Katsuobushi (Bonito Flakes) and Toasted Sesame Seeds, cook further 1 to 2 minutes to dry, stirring well. This is a perfect topping for freshly cooked rice.