HOMERecipeSpring Feast Special:Bamboo Shoots with Sansho Pepper Sauce

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.

Pull the dashi

Dashi is the basics for Japanese cuisine. It is said that there is the best dashi, and there is a second dashi. The first dashi is turned off at a temperature below 100°C and the remaining heat exudes the umami flavor, while the second dashi uses the ingredients used for the first dashi to bring it to a boil to give it a umami flavor. At home, you don't need to be the number two. It's often thought that dripping dashi is a hassle, but it's surprisingly easy to make. Put the ingredients in the water and leave it for a day, and that's enough to make the soup stock. If it's not enough, boil it and get even more delicious dashi. It has a richer flavor than the best flavor that comes out from the residual heat...

Japanese food

Vegetable side dishes

Tamura Takashi

[Chef Tamura's Book] Japanese Cuisine in Tsukiji Tamura

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Cooking time: 10 minutes

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How to make it

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

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

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