Japanese｜Seafood｜Spring｜Vegetables｜なまり節と筍の炊き合わせ
Simmered Bonito and Bamboo Shoots
Culinary Workshop - Culinary Art - May.2011
Ingredients
| Bonito (lightly smoked) | 200g ... Cut into 2cm slices |
| Bamboo shoots (boiled) | 100g ... Slice into 1cm half-moon shapes, excluding the tips |
| Fuki (boiled) | 100g ... Cut into 4cm lengths |
| Broad beans | 12 pods ... Score the skins and boil until vibrant green |
| Kinome (Japanese pepper leaves) | To taste |
Seasonings
| Dashi stock | 200ml + 100ml |
| Soy sauce | 3 tbsp |
| Sake | 2 tbsp |
| Mirin | 1 tbsp |
| Sugar | 2 tbsp |
Steps
- Place the bonito in a colander and pour boiling water over it.
- In a pot, combine the seasonings (dashi stock 200ml to sugar) and bring to a boil. Add the bonito and cook over medium heat with a drop lid for 5-6 minutes.
- Add the remaining 100ml of dashi stock, fuki, and bamboo shoots to the pot, and simmer over low heat until the liquid reduces to about one-third.
- Arrange the bonito, fuki, and bamboo shoots on a plate. Add the broad beans and garnish with kinome leaves.