#washoku #japanesefoods #bambooshoot
Takenoko or bamboo shoot is one of the most popular spring foods in Japan. Takenoko is picked when the tips stick out from the soil.
The time to eat takenoko is really short because bamboo grows really fast.
For this reason, fresh takenoko is really precious.
I'm going to make wakatake-ni. “Waka” refers to wakame seaweed and “take” refers to takenoko or bamboo shoot. This is one of the most popular bamboo shoot dishes in Japan. I also top it with “kinome” or a bud from the Japanese pepper. It gives a nice, unusual flavor to the dish. You slap the leaf, and it gives off a great aroma.
0:41 start cooking
5:31 tasting
~Ingredients for 2 servings ~
120g of bamboo shoots
20g of salted wakame seaweed
200ml of dashi stock
1/2 Tbsp of sugar
1 Tbsp of sake
1 Tbsp of mirin
1 Tbsp of light soy sauce
Kinome (a bud from the Japanese pepper)
~Directions~
1. Rinse salted wakame and soak them in water for about 3 minutes.
2. Cut boiled takenoko into quarters lengthwise about 4cm from the tip.
( [ Ссылка ] ) Then cut the bottom part into 1cm half-moons.
3. Drain the water of wakame and squeeze them.
4. Place dashi stock in a pot. ( [ Ссылка ] ) Then add sugar, sake, mirin and
light soy sauce in it and place takenoko, then heat it on medium heat until boils.
5. When it comes to boil, turn down the heat to low and cover it with cooking sheet, then simmer
them for about 15 minutes.
6. Add wakame seaweed in the pot and simmer them for a few minutes.
7. Serve them in a cup, then slap kinome leaf and put it on the dish.
You can see other bamboo shoot recipies.
How to make fried bamboo shoot [ Ссылка ]
How to make takenoko rice [ Ссылка ]
How to make bamboo shoot and beef sauté [ Ссылка ]
If you want to cook with me, come to my kitchen in Osaka!
Check out my homepage: [ Ссылка ]
follow me on Instagram: [ Ссылка ].
