HOMERecipe:Dried Herring Simmered in Bamboo Shoot Sauce

Dried herring simmered in bamboo shoots

We use pre-cooked herring, but if you can't find any, you can use store-bought sweetened herring instead. The herring has a strong flavor, so the bamboo shoots we garnish with it have a lighter taste
Please also refer to this page for information on the ingredients introduced in this recipe.

Pull the dashi

Dashi is the basics for Japanese cuisine. It is said that there is the best dashi, and there is a second dashi. The first dashi is turned off at a temperature below 100°C and the remaining heat exudes the umami flavor, while the second dashi uses the ingredients used for the first dashi to bring it to a boil to give it a umami flavor. At home, you don't need to be the number two. It's often thought that dripping dashi is a hassle, but it's surprisingly easy to make. Put the ingredients in the water and leave it for a day, and that's enough to make the soup stock. If it's not enough, boil it and get even more delicious dashi. It has a richer flavor than the best flavor that comes out from the residual heat...

Japanese food

Seafood side dishes

Tamura Takashi

[Chef Tamura's Book] Japanese Cuisine in Tsukiji Tamura

Amazon

Cooking time: 60 minutes

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How to make it

Use pre-processed bamboo shoots and cut them into bite-sized wedges

Put the bamboo shoots and kelp stock in a pot and heat over high heat. Once boiling, add mirin and light soy sauce and continue to simmer

Wrap the bonito flakes in gauze and place them in the pot. Remove from the heat and let them cool. Return to the heat. Repeat the boiling and cooling process 3-4 times