Young bamboo stew
It is called Wakatakeni as a good combination because the calcium in the wakame neutralizes the bamboo shoots' gum.
Adding bonito shaved flakes into the dashi stock as "kigatsuo" not only adds to the umami flavor, but also plays the role of a fallen sprinkle.
Adding bonito shaved flakes into the dashi stock as "kigatsuo" not only adds to the umami flavor, but also plays the role of a fallen sprinkle.
How to make it
1
Cut the bamboo shoots into bite-sized pieces, and when placed in a pot, add bonito sauce, light soy sauce, and mirin, and heat them.
2
Wrap the bonito shaved flakes in soaking and tie them, place them in the boiling area [1] and simmer for about 5 minutes.
3
Five minutes later, squeeze the sardines and take them out, add the sardines cut into easy-to-eat sizes, and simmer them quickly for about a minute.
4
Transfer the juice into a dish and topped with kinome buds to complete.
material
-
- Shiokura wakame pre-treated. *Please also refer to the separate recipe "Preparation of Shiozora Wakame".
- 70g
-
- Boiled bamboo *Please also refer to the other recipe, "Boiling Bamboo."
- 200g
-
- Bonito dashi
- 300cc
-
- Light soy sauce
- 1 tablespoon
-
- Mirin
- 1 tablespoon
-
- Bonito shavings
- 20g
-
- For finishing the kinbuds
- Appropriate amount
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