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Simmered Bamboo Shoot & Fuki Topped with Umeboshi

Simmered Bamboo Shoot & Fuki Topped with Umeboshi

Using leftover bamboo shoots, fuki, and umeboshi I wanted to make something that would look nice on this plate.

Ingredients: 2-3 servings

Bamboo shoots (top part)
200 g
Fuki (parboiled)
120 g
Chicken thigh meat
100 g
Umeboshi
2
Second seeping of dashi stock (bonito flakes and kombu)
200 ml
Usukuchi soy sauce
1/2 teaspoon (2.5 ml)
Sugar
1 teaspoon
Sake
1 tablespoon
Salt
a pinch

Steps

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!

Story Behind this Recipe

I had an odd amount of bamboo and fuki left over, so I tried making this together with the umeboshi in the fridge. It's a light taste for warm spring days.