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œ@Simmered Bamboo Shoots@œ


mServes 6n
@fresh bamboo shoots 300 gms
@kinome sprigs 18
@wakame seaweed 50 gms
@high-grade bonito flakes (hana-gatsuo) 20 gms

@dashi 600 cc
@light soy sauce 4 T
@mirin 3 T

1) To remove bitterness, boil shoots in water to which rice bran and
@several red chili peppers have been added. Boil until tender.
2) Remove outer skin of boiled bamboo and boil once again in plain water
@to remove traces of rice bran.
3) Cut bamboo in such a way that there are enough chunks to go around
@and put into a pan. Add plenty of dashi and flavor to taste with light soy
@sauce and mirin. Add bonito flakes and simmer.
4) Soak the wakame overnight in water. Remove stem part and chop
@coarsely. Flavor by boiling in light soy sauce and dashi.
5) Combine wakame to bamboo and heat. Arrange in a bowl and garnish
@with kinome sprigs.

„«Duck Jibu-ni„«Sea Bream Aradaki„«Simmered Bamboo Shoots„«Anago Rolled in Kampyo„«

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