Soft Bamboo Tips with seaweeds | 若竹煮

Instructions

1. 【Cooking】Using the soft upper portion, cut the soft tips into vertical 6 (cone) slices.
2. Add the dashi (broth)and sake to the bamboo and simmer in medium to low heat for approx. 15~20 minutes. (Covering the bamboo with aluminium foil to retain simmering heat) Let the bamboo shoots dance softly in a swinging style, i.e. the heat should be low ~ medium .
3. Wash the seaweeds (wakeme) and cut them into mouth size pieces. Let it drain and set aside. Let the seaweeds join the bamboo shoots at the last minute, simmer for about 3~4 minutes and serve immediately when hot.
4. Garnish with wash and dried Sansho leaves.
5. 【調理】タケノコの柔らかい上部を縦に６当分くらいに切り、出汁、酒、筍を鍋に入れて中火で炊きます。沸いてきたらアクをすくいながら、調味料を入れます。落し蓋をしてコトコトと筍が踊るくらいの火の加減で15〜20分煮ます。
6. わかめは洗い、水を絞り、一口大に切り最後の鍋に入れ、3〜4分煮ます。 温かいうちに器に盛り付け、木の芽を添えて完成です。

• Course : Dinner | 夕食, Lunch｜昼食
• Recipe Type : Broth｜出汁Side Dish｜お惣菜（おかず）Vegetable|野菜
• Ingredient : Vegetable | 野菜