Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, spring simmered bamboo shoots with bonito flakes. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Cooked in classic Japanese seasonings, Simmered Bamboo Shoots is a simple and elegant dish to enjoy during springtime when fresh bamboo shoots are in season. Crunchy and savory, they make a great side dish or accompaniment for drinks. Bamboo shoots, or takenoko in Japanese, are a commonly used vegetable in Japanese cuisine.
Spring Simmered Bamboo Shoots with Bonito Flakes is one of the most popular of current trending foods on earth. It’s enjoyed by millions daily. It is simple, it is quick, it tastes delicious. They’re fine and they look fantastic. Spring Simmered Bamboo Shoots with Bonito Flakes is something that I’ve loved my entire life.
To begin with this recipe, we must first prepare a few ingredients. You can have spring simmered bamboo shoots with bonito flakes using 8 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Spring Simmered Bamboo Shoots with Bonito Flakes:
- Get 2 small Boiled bamboo shoots
- Get 2 tbsp Sugar
- Prepare 2 tbsp + 1 teaspoon Soy sauce
- Prepare 2 tsp Mirin
- Make ready 400 ml Dashi stock
- Get 1 You can substitute the dashi stock with 2 cups water and 1 teaspoon dashi stock granules
- Get 5 grams Bonito flakes (fine ones)
- Make ready 1 of each Oil
Let's enjoy their sweet, slightly crunchy and delicate earthy flavor! Takenoko Gohan (Steamed rice with bamboo shoots) Sansai (wild mountain veggies) Tempura; Tosani (Simmered bamboo shoots with bonito flakes) Spring Simmered Bamboo Shoots with Bonito Flakes. Bamboo shoots go well with oil, so we normally stir-fry them before simmering. I've been eating this dish since I was little..
Instructions to make Spring Simmered Bamboo Shoots with Bonito Flakes:
- Refer tofor boiling the bamboo shoots, and remove the bitterness.
- Cut the bamboo shoots in half, and slice into 7 mm thick quarter-rounds. Cut the bamboo shoot tops in half or quarters.
- Add the bamboo shoots and bonito flakes in heated oil, stir-fry, and coat everything with oil. Be sure not to burn them.
- Pour in the dashi stock to Step 3, add the sugar, and simmer for about 5 minutes over medium heat.
- Add rest of the seasoning ingredients, and simmer for 15-20 minutes, stirring and flipping them over with cooking chopsticks from time to time. (The bamboo shoots won't break apart much while simmering.)
- Once the sauce has reduced to less than 1/3 the original amount, turn off the heat, and leave for a while to let the bamboo shoots absorb the flavors.
Cooked in classic Japanese seasonings, Simmered Bamboo Shoots is a simple and elegant dish to enjoy during springtime when fresh bamboo shoots are in season. Crunchy and savory, they make a great side dish or accompaniment for drinks. Bamboo shoots, or takenoko in Japanese,are a commonly used vegetable in Japanese cuisine. This one is called "Tosa-ni" 土佐煮. Tosa is southernmost prefecture in the island of shikoku 四国 which is famous for bonito or katsuo 鰹 and dried and shaven bonito flakes called "katsuo-bushi" 鰹節.
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