Celery Leaves "Tsukudani" (Celery Leaves Boiled in Soy Sauce)
All you do is to chop and simmer the celery. This is a perfect dish when you have leftover celery leaves.
PREPARATION
- Finely chop celery leaves.
- Pour oil in a frying pan, and stir-fry the celery leaves chopped in STEP1.
- Once softened, add seasoning, and cook down until the juices reduce.
- Sprinkle sesame seeds, and stir-fry lightly.
| Servings | 1 serving |
|---|---|
| Cooking Time | 10 mins |
| Calories (1 serving) | 63 Calories |
| Sodium (1 serving) | 2.8 g |
| Author | kachasan |
Ingredients
as you like Celery (or turnip) leaves
1:1:1* Sugar
1:1:1* REGULAR SOY SAUCE
1:1:1* "Sake" (rice cooking wine)
to your taste Japanese instant bouillon (dashi no moto)
as needed Sesame seeds
*Combine sugar, "REGULAR SOY SAUCE", and “sake” (rice cooking wine) in the ratio of 1:1:1.
PREPARATION
- Finely chop celery leaves.
- Pour oil in a frying pan, and stir-fry the celery leaves chopped in STEP1.
- Once softened, add seasoning, and cook down until the juices reduce.
- Sprinkle sesame seeds, and stir-fry lightly.
