Thin steamed bamboo shoots
Takenoko, wakame, and raw yuba are all ingredients with a light taste, so we used a flavoured sauce made with oyster sauce and ginger to add a sweet and delicious flavor.
Please also refer to this page for information on the ingredients introduced in this recipe.
Please also refer to this page for information on the ingredients introduced in this recipe.
How to make it
1
Refill the dried wakame with water, cut into small pieces, and place on a plate.
2
Slice the bamboo shoots thinly and arrange them on top of the wakame.
3
Place the raw yuba on top of the bamboo shoots, pour the dishes together with plastic wrap and place them in the steamer for about 5 minutes.
4
Make a flavorful sauce. Put all the ingredients in the saucer in a frying pan and stir well, then heat. It's fine if it's cloudy. Strain through a colander and transfer to a bowl.
5
When [3] is steamed, pour in the aroma sauce from [4] and top with the crushed boiled sansho pepper. Filled with kinbuds.
Ingredients for 3 people
-
- bamboo shoots
- 100g
-
- When the wakame (dry)
- 50g
-
- Uses raw yuba
- 100g
-
[Fragrant]
- Chinese soup
- 100cc
-
- Grated ginger
- A little
-
- salt
- A little
-
- Pick it
- A little
-
- Oyster sauce
- 1/2 tsp
-
- Sesame oil
- 1 tsp
-
- Scallion oil
- 1 tsp
-
- For finishing boiled sansho pepper
- A little
-
- For kinbud
- A little
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