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

Hello everybody, it’s John, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, simmered bamboo shoot & fuki topped with umeboshi. It is one of my favorites food recipes. For mine, I am going to 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 meals in the world. It’s appreciated by millions daily. It is simple, it is quick, it tastes yummy. They are nice and they look wonderful. Simmered Bamboo Shoot & Fuki Topped with Umeboshi is something which I have loved my whole life.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook simmered bamboo shoot & fuki topped with umeboshi using 9 ingredients and 5 steps. Here is how you can achieve it.

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