Sweet and spicy stewed bamboo shoots
If fresh bamboo shoots aren't available, you can use boiled ones instead.
The flavor will permeate the ingredients by repeatedly boiling and cooling them.
"The key to delicious simmered dishes is to always let them cool." This is a basic principle, so remember it.
The flavor will permeate the ingredients by repeatedly boiling and cooling them.
"The key to delicious simmered dishes is to always let them cool." This is a basic principle, so remember it.
How to make it
1
Cut the bamboo shoots into bite-sized pieces
2
Heat salad oil in a frying pan and fry the bamboo shoots over medium heat for about 2 minutes, then add all the seasonings, cover with aluminum foil and simmer
3
After boiling for about 10 minutes, remove the lid, remove from the heat and let it cool. After cooling for about 5 minutes, return to the heat, cover with the lid and simmer. Repeat this process 3 more times
4
For the fourth time, once the pot is on the stove, remove the lid and simmer over high heat until the liquid has evaporated
5
Drizzle with sesame oil for flavor, then turn off the heat, transfer to a serving dish, and top with kinome leaves to finish
material
-
- bamboo shoots Boiled
- 4
-
- Salad oil
- 1 tablespoon
-
[seasoning]
- Bonito dashi
- 300cc
-
- sugar
- 3 tablespoons
-
- Dark soy sauce
- 2 tbsp
-
- Alcohol
- 2 tbsp
-
- sesame oil For flavoring
- 2 tbsp
-
- on tree buds For finishing touches
- Appropriate amount
[PR]
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