Boiled young bamboo shoots
The calcium in wakame seaweed neutralizes the bitterness of bamboo shoots, making them a compatible combination, hence the name "wakatake-ni" (young bamboo shoot stew).
Adding bonito flakes to the broth as an "extra bonito" not only enhances the umami flavor but also acts as a drop lid.
Adding bonito flakes to the broth as an "extra bonito" not only enhances the umami flavor but also acts as a drop lid.
How to make it
1
Cut the bamboo shoots into bite-sized pieces, place them in a pot, add bonito stock, light soy sauce, and mirin, and bring to a boil
2
Wrap the bonito flakes in a cloth and tie it up, then add it to the boiling water in [1] and simmer for about 5 minutes
3
After 5 minutes, squeeze out the bonito and remove it, then add the wakame seaweed cut into bite-sized pieces and simmer for about 1 minute
4
Transfer the soup to a serving bowl and top with kinome leaves to finish
material
-
- salted wakame seaweed. *Please also refer to the separate recipe "Pre-processing salted wakame seaweed".
- 70g
-
- Boiled bamboo shoots . *Please also refer to the separate recipe "Pre-boiling bamboo shoots"
- 200g
-
- Bonito stock
- 300cc
-
- Light soy sauce
- 1 tablespoon
-
- Mirin
- 1 tablespoon
-
- bonito flakes
- 20g
-
- For finishing touches on tree buds
- Appropriate amount
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