Wakatake-ni (Bamboo shoots and wakame seaweed)
Lightly flavored to make the most of natural flavors.
30min+
54kcal
600mg
- Nutrition facts are for one serving.
- Time to prepare bamboo shoot is not included in the cooking time.
Ingredients(Servings: 4)
Directions
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Rinse the bamboo shoot well and diagonally cut off the tough root end. Place a light cut in the shoot from top to bottom, making sure not to damage the inside of the shoot.
Place the shoot in a pot, then pour in enough water to cover the shoot. Add the red chili peppers and rice bran and apply heat. Once it comes to a boil, lower the heat and boil for 1 to 2 hours while occasionally adding hot water. -
When soft enough to be easily pierced, remove from heat and allow to cool in the water. Peel the shoot using the previous cut as a guide. Rinse the shoot to remove the smell of the rice bran, then soak in water.
-
Cut the shoot 4 to 5 cm (1-1/2 to 2 in.) from small end, and cut the thicker half into sixths and thinner half 1 cm (1/2 in.) thick quarter cuts. Place them in a pot with enough hot water to cover them, then add the sake and cook for 10 to 15 minutes. Add the sugar and cook further.
-
Wrap the bonito flakes in gauze or a paper towel, add to the pot, and cook for approx. 10 minutes. After adding the soy sauce and mirin, cook for 5 to 6 more minutes and remove from heat.
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Chop the wakame seaweed and add to (4). Apply heat and cook until the seaweed becomes a vibrant green. Remove from heat, and set aside a while to allow the flavors to seep into the shoots and seaweed. Serve in bowls garnished with kinome.
Cooking Basics
Bamboo shoots - cutting off the tip
Diagonally cut off the tip.
Bamboo shoots - making a vertical slit
Make a vertical slit into the skin to allow for faster cooking. After boiling, start peeling the skin from this slit.
Bamboo shoots - parboiling
Using rice grains is an easier alternative to rice bran (nuka) for parboiling. Also add in a red chili pepper to reduce the amount of scum that will form on the surface of the boiled water.
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