Thinly sliced steamed bamboo shoots
Since bamboo shoots, wakame seaweed, and fresh yuba (tofu skin) are all mild-flavored ingredients, we added sweetness and umami by using a flavorful sauce made with oyster sauce and ginger
How to make it
1
Rehydrate the dried wakame seaweed in water, cut it into bite-sized pieces, and arrange it on a plate
2
Slice the bamboo shoots thinly and arrange them on top of the wakame seaweed
3
Place the fresh yuba on top of the bamboo shoots, cover the plate with plastic wrap, and steam it in a steamer for about 5 minutes
4
Prepare the flavored sauce. Put all the sauce ingredients into a frying pan and heat while stirring well. It's ready when it turns cloudy. Strain it through a sieve and transfer it to a serving dish
5
Once [3] is steamed, pour the aromatic sauce from [4] over it and top with crushed boiled sansho pepper. Garnish with kinome leaves and it's ready
Ingredientsfor 3 people
-
- bamboo shoots
- 100g
-
- Wakame (dried) after rehydrating
- 50g
-
- Made with fresh yuba (tofu skin)
- 100g
-
[Flavored sauce]
- Chinese soup
- 100cc
-
- Grated ginger
- A little
-
- salt
- A little
-
- pepper
- A little
-
- Oyster sauce
- 1/2 teaspoon
-
- Sesame oil
- 1 teaspoon
-
- green onion oil
- 1 teaspoon
-
- For finishing off boiled sansho pepper
- A little
-
- For use as a garnish
- A little
[PR]
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