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Simmered Bamboo Shoot & Fuki Topped With Umeboshi Recipe

Simmered Bamboo Shoot & Fuki Topped with Umeboshi Recipe
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Serving : 2
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Prepare the ingredients before making Simmered Bamboo Shoot & Fuki Topped with Umeboshi in your home. Then, follow these steps below to serve Simmered Bamboo Shoot & Fuki Topped with Umeboshi for your family or friends.

Ingredients: Simmered Bamboo Shoot & Fuki Topped with Umeboshi

  • 200 grams Bamboo shoots (top part)
  • 120 grams Fuki (parboiled)
  • 100 grams Chicken thigh meat
  • 2 Umeboshi
  • 200 ml Second seeping of dashi stock (bonito flakes and kombu)
  • 1/2 tsp Usukuchi soy sauce
  • 1 tsp Sugar
  • 1 tbsp Sake
  • 1 pinch Salt

How to Make Simmered Bamboo Shoot & Fuki Topped with Umeboshi

If you have prepared the ingredients needed, now time to start cooking. There are 5 steps you must follow to make Simmered Bamboo Shoot & Fuki Topped with Umeboshi in your home by yourself.

    Step 1
  • Add the umeboshi to the dashi and heat on medium-low. Use chopsticks to break apart the flesh.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 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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