Simmered Bamboo Shoot & Fuki Topped with Umeboshi

Name: Simmered Bamboo Shoot & Fuki Topped with Umeboshi
Yield: 2 servings
Cuisine: American
Ingredients: 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

cookpad.japan @cookpad_jp

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.

Don't let it boil too strongly. Cook on medium to low heat. If it boils too much, the fuki will be discolored. Use light-colored soy sauce. I modified the amounts a bit. Recipe by Akkonee

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.

Don't let it boil too strongly. Cook on medium to low heat. If it boils too much, the fuki will be discolored. Use light-colored soy sauce. I modified the amounts a bit. Recipe by Akkonee

cookpad.japan @cookpad_jp

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.

Don't let it boil too strongly. Cook on medium to low heat. If it boils too much, the fuki will be discolored. Use light-colored soy sauce. I modified the amounts a bit. Recipe by Akkonee

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.

Don't let it boil too strongly. Cook on medium to low heat. If it boils too much, the fuki will be discolored. Use light-colored soy sauce. I modified the amounts a bit. Recipe by Akkonee

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Ingredients

2 servings

200 gramsBamboo shoots (top part)
120 gramsFuki (parboiled)
100 gramsChicken thigh meat
2Umeboshi
200 mlSecond seeping of dashi stock (bonito flakes and kombu)
1/2 tspUsukuchi soy sauce
1 tspSugar
1 tbspSake
1 pinchSalt

Saved

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!