Bamboo no Kosushi
The mitsuke leaves can be topped raw, but if you boil them quickly, they turn into a beautiful green color, making them look gorgeous. If you have princess skin, it's delicious to put it together.
How to make it
1
Cut the bamboo shoots in half lengthwise and cut into half moons about 1mm wide. The stems of the mitsuke leaves are quickly boiled and cut into small pieces.
2
Add all the cut bamboo shoots and seasonings to a frying pan and simmer for about 5 minutes until the juices are gone.
3
Add rice vinegar to freshly cooked rice and mix, then add the bamboo shoots and crab from [2] and mix them roughly.
4
Place it on a plate and topped with the tanned leaf stems from [1] and it's finished.
Ingredients for 2 people
-
- Boiled bamboo *Please refer to the separate recipe "Pre-boiled bamboo shoots."
- 200g
-
- Crab
- 40g
-
[seasoning]
- Bonito dashi
- 100cc
-
- Dark soy sauce
- 1 tablespoon
-
- Mirin
- 1 tablespoon
-
- Rice (freshly cooked)
- 0.5 go
-
- Rice vinegar
- 1 tablespoon
-
- tripod leaves (stem part only)
- 5g
[PR]
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