Bamboo tree bud azuki
When adding the water-dissolved potato starch, be sure to add it after turning off the heat so that the residual heat will thicken it. If you add the water-dissolved potato starch while the pot is still on the stove, it will become lumpy, so if you feel that the pot isn't thick enough, try turning it on the heat for a moment, then immediately removing it and stirring
Please also refer to this page for information on the ingredients introduced in this recipe.
Please also refer to this page for information on the ingredients introduced in this recipe.
How to make it
1
Cut the bamboo shoots into bite-sized pieces. Add the bonito stock, light soy sauce, mirin, and chopped bamboo shoots to a pot and boil for about 10 minutes
2
After 10 minutes, add the peeled broad beans to the pot in step (1) and boil for about 2 minutes to cook the broad beans through
3
Once the broad beans are cooked, turn off the heat, remove the bamboo shoots and broad beans from the pot and place them in a bowl. Add the water-dissolved potato starch to the remaining cooking liquid to make the paste
4
Pour the paste into the bowl containing the bamboo shoots and broad beans, then top with grated ginger to finish
Ingredients for 2 people
-
- Boiled bamboo shoots
- 200g
-
- Bonito dashi
- 1 cup
-
- Light soy sauce
- 1 tablespoon
-
- Mirin
- 1 tablespoon
-
- Fra beans
- About 15 grains
-
- Water-dissolved potato starch in a 1:1 ratio
- 2 tbsp
-
- ginger for finishing
- Appropriate amount
[PR]
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