Bamboo shoot sushi
You can use mitsuba as a topping raw, but if you boil it briefly it will turn a beautiful green color and look more vibrant. If you have mitsuba, it's also delicious to add it
How to make it
1
Cut the bamboo shoots in half lengthwise and cut them into 1mm wide half-moon shapes. Quickly boil the stems of the mitsuba and cut them into small pieces
2
Add the chopped bamboo shoots and all the seasonings to a frying pan and simmer for about 5 minutes until the liquid has evaporated
3
Add rice vinegar to freshly cooked rice and mix, then add the bamboo shoots and crab from [2] and mix roughly
4
Place on a plate and top with the mitsuba stems (1) to finish
Ingredients for 2 people
-
- 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
-
- mitsuba (stems only)
- 5g
[PR]
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