Recipe of Homemade Simmered Bamboo Shoot & Fuki Topped with Umeboshi

Hey everyone, it is Drew, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, Step-by-Step Guide to Make Homemade Simmered Bamboo Shoot & Fuki Topped with Umeboshi. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This will be really delicious.

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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As for the number of servings that can be served to make Simmered Bamboo Shoot & Fuki Topped with Umeboshi is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we must first prepare a few ingredients. You can have Simmered Bamboo Shoot & Fuki Topped with Umeboshi using 9 ingredients and 5 steps. Here is how you cook it.

Ingredients and spices that need to be Make ready to make Simmered Bamboo Shoot & Fuki Topped with Umeboshi:

1. 200 grams Bamboo shoots (top part)
2. 120 grams Fuki (parboiled)
3. 100 grams Chicken thigh meat
4. 2 Umeboshi
5. 200 ml Second seeping of dashi stock (bonito flakes and kombu)
6. 1/2 tsp Usukuchi soy sauce
7. 1 tsp Sugar
8. 1 tbsp Sake
9. 1 pinch Salt

Steps to make 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!

While this is certainly not the end all be all guide to cooking fast and simple lunches it's excellent food for thought. The expectation is that will get your creative juices flowing so that you may prepare excellent lunches for the own family without needing to do too much heavy cooking in the process.

So that is going to wrap it up for this exceptional food Simple Way to Make Favorite Simmered Bamboo Shoot & Fuki Topped with Umeboshi. Thanks so much for reading. I'm sure that you will make this at home. There's gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!