Celery Leaves ‘tsukudani’

400 to 500g Celery Leaves & Thin Stalks

1 clove Garlic *grated

½ tablespoon Sesame Oil

1 pinch Salt

1 tablespoon Sugar

2 tablespoons Soy Sauce

1 to 2 teaspoons Gochujang (Korean Spicy Miso) OR some Miso & Chilli

1 to 2 tablespoons Toasted Sesame Seeds

1 sachet Katsuobushi (Bonito Flakes) *optional

Wash the Celery Leaves and Thin Stalks well and finely chop up.
Heat Oil in a frying pan over medium to high heat and cook Celery Leaves and Thin Stalks.
Add the Salt, Sugar, Soy Sauce and Gochujang (Korean Spicy Miso) and keep cooking, mixing well, until the sauce is almost gone.
Add the Toasted Sesame Seeds and combine well.
Katsuobushi (Bonito Flakes) can be added as well.
This mixture is a perfect topping for freshly cooked Rice or Tofu.

Course🍚Side Dish

Diets🌱Vegan...

Category🍽️Side Dish

Cuisine🇯🇵Japanese

Occasions📆Everyday🍱Japanese Cuisine

Season🔁Year-round

DifficultyEasy ⏰ 15m