Bamboo tree bud azuki
When adding water-soluble potato starch, always place it in a place where the heat has been turned off and use the residual heat to thicken it. Adding water-soluble potato starch while it's cooked will become a trick, so if you think it's not thick enough, it's a good idea to heat it for a moment and let it go and release it immediately and mix it.
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 pieces that are easy to eat. Add bonito soup stock, light soy sauce, and mirin-cut bamboo shoots to a pot, and let it boil for about 10 minutes.
2
After 10 minutes, add the peeled beans to the pot [1] and boil for about 2 minutes and cook the beans.
3
Once the beans are cooked, turn off the heat and remove the bamboo shoots and beans from the pot and place them in a bowl. Add water-soluble potato starch to the remaining broth to make bean paste.
4
Pour the bean paste into a bowl with bamboo shoots and beans, then top with grated ginger and finish.
Ingredients for 2 people
-
- Boiled bamboo *Please refer to the separate recipe "Pre-boiled bamboo shoots."
- 200g
-
- Bonito dashi
- 1 cup
-
- Light soy sauce
- 1 tablespoon
-
- Mirin
- 1 tablespoon
-
- Fra beans
- About 15 tablets
-
- 1:1 ratio of water-soluble potato starch
- 2 tbsp
-
- ginger finish
- Appropriate amount
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