Kyoto Bamboo Shoots Simmered with Seaweed (Wakatakeni)

Kyoto Bamboo Shoots Simmered with Seaweed (Wakatakeni)

We cook the soft bamboo shoot in dashi and simmer it in kelp perfect for a spring poem.

Ingredients (for 4 people)

  • Kyoto bamboo shoots (boiled) … 250 g (for one)
  • Salted seaweed … 60 g
  • Tree bud … 6 sheets
  • A
    Dashi soup … 300ml
    Mirin … 20ml
    Sugar … 15ml
    Light soy sauce … 30ml
    Salt … Small amount

How to make

  1. Cut the Kyoto bamboo shoot to a size that is easy to eat about 5 mm thick.
  2. Soak the salted seaweed in water to get rid of the saltyness.
  3. Put A in a pot and turn the heat on. Put 1’s bamboo shoot in. When it boils, turn the heat to low heat and cook for about 5 minutes and add flavouring.
  4. Cut off the seaweed line of 2, and cut it to length of 5 cm and drain.
  5. Put 4 in a pot and quickly simmer, and put it in a bowl with the tree bud on top.