Boiled young bamboo shoots
The calcium in the wakame neutralizes the bitterness of the bamboo shoots, making this a perfect combination, hence the name
"Wakatakeni." Adding bonito flakes to the broth not only enhances the umami flavor, but also acts as a drop lid.
"Wakatakeni." Adding bonito flakes to the broth not only enhances the umami flavor, but also acts as a drop lid.
How to make it
1
Cut the bamboo shoots into bite-sized pieces, place them in a pot, add bonito stock, light soy sauce, and mirin, and bring to a boil
2
Wrap the bonito flakes in a cloth and tie it up, then add it to the boiling water in [1] and simmer for about 5 minutes
3
After 5 minutes, squeeze out the bonito and remove it, then add the wakame seaweed cut into bite-sized pieces and simmer for about 1 minute
4
Transfer the soup to a serving bowl and top with kinome leaves to finish
material
-
- Shiokura wakame pre-treated. *Please also refer to the separate recipe "Preparation of Shiozora Wakame".
- 70g
-
- Boiled bamboo shoots
- 200g
-
- Bonito dashi
- 300cc
-
- Light soy sauce
- 1 tablespoon
-
- Mirin
- 1 tablespoon
-
- Bonito shavings
- 20g
-
- Kinome finishing
- Appropriate amount
[PR]
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