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mServes 6n @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. |
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