Sweet and spicy stewed bamboo shoots
Japanese food
Vegetable side dishes
If you don't have fresh bamboo shoots, you can make them with boiled water.
The flavor soaks in by repeating the process of boiling and cooling.
"The secret to stew is always cooled." This is basic, so be sure to remember.
The flavor soaks in by repeating the process of boiling and cooling.
"The secret to stew is always cooled." This is basic, so be sure to remember.
Cooking time: 30 minutes
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How to make it
1
Cut the bamboo shoots into pieces that are easy to eat.
2
Put the salad oil in a frying pan and heat, then fry the bamboo shoots over medium heat for about 2 minutes, then add all the seasonings, drop them in aluminum foil, cover them up, and simmer them.
3
After simmering for about 10 minutes, remove the dropper, remove from the heat and let it cool. After cooling for about 5 minutes, turn it over again, put it on a fire, cover it with a lid, and simmer it. Repeat this step three more times.
4
For the fourth time, when heated, remove the dropping lids and simmer over high heat until the broth is gone.
5
Sprinkle sesame oil to add aroma, turn off the heat and place it in a dish topped with kinobus and finish.
material
-
- Boiled bamboo *Please refer to the separate recipe "Pre-boiled bamboo shoots."
- 4
-
- Salad oil
- 1 tablespoon
-
[seasoning]
- Bonito dashi
- 300cc
-
- sugar
- 3 tablespoons
-
- Dark soy sauce
- 2 tbsp
-
- Alcohol
- 2 tbsp
-
- For aromatic sesame oil
- 2 tbsp
-
- For finishing the kinbuds
- Appropriate amount
