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Before you jump to Tsukudani with Lotus Root Leftover Dashi Kombu [Macrobiotic] recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.

Healthy eating is nowadays a great deal more popular than in the past and rightfully so. There are a number of diseases linked with a poor diet and there is a cost to the overall economy as people suffer from health problems such as heart disease and high blood pressure. Although we’re always being encouraged to adopt healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not good for us. A lot of people typically believe that healthy diets demand much work and will significantly alter the way they live and eat. It is possible, however, to make several simple changes that can start to make a difference to our everyday eating habits.

The first change to make is to pay more attention to what you buy when you do your food shopping since it is likely that you are inclined to pick up many of the things without thinking. As an example, most likely you have never checked the box of your favorite cereal to find out its sugar content. One heart-healthy option that can give you a great start to your day is oatmeal. If this is not to your liking on its own, you can easily mix in fresh fruits that have other healthy nutrients and as such, one small change to your diet has been achieved.

As you can see, it’s not at all hard to start integrating healthy eating into your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to tsukudani with lotus root leftover dashi kombu [macrobiotic] recipe. You can cook tsukudani with lotus root leftover dashi kombu [macrobiotic] using 4 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to prepare Tsukudani with Lotus Root Leftover Dashi Kombu [Macrobiotic]:

1. Get 2 slice Kombu used to make dashi stock
2. Take 100 grams Lotus root
3. Get 2 tbsp Soy sauce
4. Provide 1 tbsp Dashi stock

Steps to make Tsukudani with Lotus Root Leftover Dashi Kombu [Macrobiotic]:

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

Tsukudani is a traditional Japanese technique of cooking small amounts of meat, seaweed, vegetables, or seafood in a combination of soy sauce The most typical type of tsukudani is made with kombu seaweed. Once prepared, it's always served and enjoyed chilled from the refrigerator. Combining the flavors of katsuobushi and kombu in the broth unleashes. Tsukudani (佃煮) is small seafood, meat or seaweed that has been simmered in soy sauce and mirin. High osmotic pressure preserves the ingredients.

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