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Before you jump to Kombu & Celery Leaves ‘Tsukudani’ recipe, you may want to read this short interesting healthy tips about Wholesome Power Snacks.

Enjoying healthy foods makes all the difference in the way you feel. If we eat more healthy foods and less of the bad ones we typically feel much better. Eating more fresh vegetables helps you feel a lot better than eating a piece of pizza. Sometimes it’s hard to find healthier foods for something to eat between meals. You can spend numerous hours at the supermarket searching for the right snack foods to help you feel healthy. Here are a few healthy snacks that can be used when you need an instant pick me up.

If you might be looking for a fast snack, you can’t go completely wrong with a whole grain one. A mid-morning snack of whole grain bread coupled with some protein will sustain you until it’s time for lunch. When you need a fast snack food on your way out the door, never forget to look for whole grain chips, pretzels, and crackers. Selecting whole grain food items is always much better than eating the highly processed grains we commonly come across in our grocery stores.

You do not have to look far to locate a wide range of healthy snacks that can be easily prepared. When you make the determination to be healthy, it’s simple to find just what you need to be successful at it.

We hope you got insight from reading it, now let’s go back to kombu & celery leaves ‘tsukudani’ recipe. To cook kombu & celery leaves ‘tsukudani’ you need 11 ingredients and 4 steps. Here is how you do it.

The ingredients needed to make Kombu & Celery Leaves ‘Tsukudani’:

1. Take 400 g Celery Leaves & Thin Stalks
2. Get *Note: You will get about 400g of them from one large bunch of celery
3. Provide 20 g Dry Shredded Kombu (Kelp)
4. Provide 1/2 teaspoon Dry Chilli Flakes
5. Prepare 1/2 tablespoon Sesame Oil
6. Provide 1 pinch Salt
7. You need 1/2-1 tablespoon Sugar
8. Prepare 2 tablespoons Soy Sauce
9. Prepare 1 tablespoon Mirin
10. Provide 1-2 sachets (2.5 to 5g) ‘Okaka/Katsuobushi’ Bonito Flakes
11. Use 1-2 tablespoons Toasted Sesame Seeds

Instructions to make Kombu & Celery Leaves ‘Tsukudani’:

1. Soak Dry Shredded Kombu (Kelp) in cold water for 10 minutes, drain, rinse and drain again.
2. Wash Celery Leaves and Thin Stalks and finely chop up.
3. 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.
4. 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.

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