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Kombu & Celery Leaves ‘Tsukudani’
Kombu & Celery Leaves ‘Tsukudani’

Before you jump to Kombu & Celery Leaves ‘Tsukudani’ recipe, you may want to read this short interesting healthy tips about Foods That Can Make Your Mood Better.

Most of us have been trained to think that comfort foods are not good and to be avoided. If your comfort food is candy or junk food this holds true. Otherwise, comfort foods could be extremely nourishing and good for you. A number of foods honestly do boost your mood when you consume them. If you are feeling a little bit down and need a happiness pick me up, try some of these.

Put together a few trail mix of nuts or seeds. Peanuts, cashews, sunflower seeds, almonds, pumpkin seeds, etc are all great for helping to elevate your mood. This is because seeds and nuts have plenty of magnesium which raises your brain’s serotonin levels. Serotonin is known as the “feel good” chemical substance and it tells your brain how you should be feeling day in and day out. The more serotonin you have, the more pleasant you will feel. Nuts, along with bettering your mood, can be a superb protein source.

Now you know that junk food isn’t necessarily what you need to eat when you want to help your moods get better. Try a few of these suggestions instead.

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

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. You need 1/2 teaspoon Dry Chilli Flakes
  5. Provide 1/2 tablespoon Sesame Oil
  6. Take 1 pinch Salt
  7. Prepare 1/2-1 tablespoon Sugar
  8. Use 2 tablespoons Soy Sauce
  9. Take 1 tablespoon Mirin
  10. Get 1-2 sachets (2.5 to 5g) ‘Okaka/Katsuobushi’ Bonito Flakes
  11. Provide 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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