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We hope you got insight from reading it, now let’s go back to simmered bamboo shoot & fuki topped with umeboshi recipe. You can cook simmered bamboo shoot & fuki topped with umeboshi using 9 ingredients and 5 steps. Here is how you do it.
The ingredients needed to make Simmered Bamboo Shoot & Fuki Topped with Umeboshi:
- Take 200 grams Bamboo shoots (top part)
- You need 120 grams Fuki (parboiled)
- You need 100 grams Chicken thigh meat
- Get 2 Umeboshi
- Get 200 ml Second seeping of dashi stock (bonito flakes and kombu)
- You need 1/2 tsp Usukuchi soy sauce
- Use 1 tsp Sugar
- Get 1 tbsp Sake
- Provide 1 pinch Salt
Instructions to make Simmered Bamboo Shoot & Fuki Topped with Umeboshi:
- Add the umeboshi to the dashi and heat on medium-low. Use chopsticks to break apart the flesh.
- 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.
- 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.
- 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.
- 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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