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Simmered Sweetshoot Bamboo in Dashi Broth

Wakatake-ni

Spring season's classic dish

Equipment

Classic-style donabe (small)

Servings

2

Ingredients

  • 8 oz (240 g) pre-cooked bamboo shoot, cut into smaller pieces
  • 1 rectangular piece fried tofu pouch ("abura-age") blanched and cut into strips
  • 1 3/4 cups (420 ml) dashi stock
  • 1 tablespoon sake
  • 1/2 tablespoon raw brown sugar
  • 1 tablespoon mirin
  • 1 tablespoon light color soy sauce ("usukuchi shoyu")
  • 1/4 teaspoon salt
  • 1/6 oz (5 g) dry bonito flakes ("katsuobushi")
  • 2 oz (60 g) fresh wakame seaweed, cut into bite-size pieces (or you can use rehydrated dry wakame)

Procedure

  1. In the donabe, combine the bamboo shoot, "abura-age", dashi stock, sake, sugar, and mirin. Bring to a simmer over medium-high heat. Turn down the heat to medium-low and simmer for 3 minutes.
  2. Add the soy sauce and salt. Put "katsuobushi" in a sachet and add. Put a drop lid ("otoshibuta") on the surface, cover with lid, and continue to simmer for 10 minutes.
  3. Remove the sachet of "katsuobushi". Add the wakame seaweed. Simmer for a couple of minutes.
  4. Turn off the heat and let it rest for 15-30 minutes. You can enjoy it at a hot, warm or cool temperatures.
  • The resting time for the dish after turning off the heat is important for the flavors to be better integrated. If you have more patience, let it rest for 1-2 hours before serving. You can re-heat to serve or just serve at a room temperature.

About the measurements used in our recipes

For rice measurement, traditional Japanese rice measurement is used.
1 rice-cup = 3/4 US cup = 180 ml
OtherĀ conversions (US to metric measures)
1 cup = 240 ml
1 inch (1") = 2.5 cm
1 ounce (1 oz) = 30 ml