Hello everybody, it is me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a special dish, simmered bamboo shoot & fuki topped with umeboshi. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Simmered Bamboo Shoot & Fuki Topped with Umeboshi is one of the most favored of current trending foods on earth. It is easy, it is quick, it tastes yummy. It is enjoyed by millions every day. Simmered Bamboo Shoot & Fuki Topped with Umeboshi is something which I’ve loved my whole life. They’re fine and they look wonderful.
To get started with this recipe, we must first prepare a few ingredients. You can cook simmered bamboo shoot & fuki topped with umeboshi using 9 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Simmered Bamboo Shoot & Fuki Topped with Umeboshi:
- Prepare 200 grams Bamboo shoots (top part)
- Get 120 grams Fuki (parboiled)
- Take 100 grams Chicken thigh meat
- Take 2 Umeboshi
- Take 200 ml Second seeping of dashi stock (bonito flakes and kombu)
- Get 1/2 tsp Usukuchi soy sauce
- Take 1 tsp Sugar
- Prepare 1 tbsp Sake
- Prepare 1 pinch Salt
Instructions to make Simmered Bamboo Shoot & Fuki Topped with Umeboshi:
- Add the umeboshi to the dashi and heat on medium-low. Use chopsticks to break apart the flesh.
- Cut the chicken into thin pieces and soak in 1/2 tablespoon of sake (not listed). Cut the bamboo and fuki into bite-sized pieces.
- Gently remove the umeboshi from the pot. Add the chicken to the remaining dashi and cook on medium heat. Add the flavoring ingredients and then the bamboo once the chicken has cooked through.
- Cover with a lid, and once the dashi starts to boil, reduce to low heat and cook for 3 minutes. Remove any scum (while still cooking) and add the fuki.
- Cover with the lid and cook on medium heat. Add the umeboshi, and once it comes to a boil, reduce to low heat and cook for 3 minutes. Then it's complete!
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