Braised kogomi and bamboo shoots
This stew makes the most of the bitterness and astringency of bamboo shoots.It is also delicious when cooled, so it is recommended as a side dish for bento lunches
How to make it
1
Cut off the root of the kogomi and slice it in half to make it easier to eat
2
Boil in salted water for 10 to 20 seconds to remove any slime and drain in a colander
3
Slice the bamboo shoots from the center and cut into bite-sized pieces
4
Heat a deep frying pan and add the kogomi (fish cakes) and bamboo shoots (from step 2), Chinese soup stock, salt, and Shaoxing wine. Add sugar and fragrant oil to adjust the flavor
5
Once the water has evaporated to some extent, remove from heat and serve in a serving dish
Ingredientsfor 3 people
-
- Pre-boiled bamboo shoots
- 80g
-
- Kogomi
- 60g
-
- Chinese soup
- 100cc
-
- salt
- A little
-
- Shaoxing wine
- A little
-
- sugar
- A little
-
- Perfume
- 1 tablespoon
[PR]
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