//]]> Recipe of Award-winning Simmered Bamboo Shoot & Fuki Topped with Umeboshi | All Time Recipes

25/11/2020 06:06

Recipe of Award-winning Simmered Bamboo Shoot & Fuki Topped with Umeboshi

by Lura Reyes

Simmered Bamboo Shoot & Fuki Topped with Umeboshi
Simmered Bamboo Shoot & Fuki Topped with Umeboshi

Hello everybody, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, simmered bamboo shoot & fuki topped with umeboshi. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Simmered Bamboo Shoot & Fuki Topped with Umeboshi is one of the most favored of current trending foods on earth. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look wonderful. Simmered Bamboo Shoot & Fuki Topped with Umeboshi is something which I’ve loved my entire life.

To get started with this particular recipe, we must first prepare a few components. You can have simmered bamboo shoot & fuki topped with umeboshi using 9 ingredients and 5 steps. Here is how you can achieve that.

 

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The ingredients needed to make Simmered Bamboo Shoot & Fuki Topped with Umeboshi:
  1. Prepare 200 grams Bamboo shoots (top part)
  2. Take 120 grams Fuki (parboiled)
  3. Get 100 grams Chicken thigh meat
  4. Make ready 2 Umeboshi
  5. Make ready 200 ml Second seeping of dashi stock (bonito flakes and kombu)
  6. Make ready 1/2 tsp Usukuchi soy sauce
  7. Make ready 1 tsp Sugar
  8. Get 1 tbsp Sake
  9. Make ready 1 pinch Salt


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Steps to make Simmered Bamboo Shoot & Fuki Topped with Umeboshi:
  1. Add the umeboshi to the dashi and heat on medium-low. Use chopsticks to break apart the flesh.
  2. 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.
  3. 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.
  4. 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.
  5. 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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