Ichinenfudou Tokubetsujunmai Tajimagouriki

Instructions

1. Add the seasonings to a pot and bring to a boil. Add the chicken and simmer over medium-low heat for about 5 minutes, then remove.
2. Add the fuki and bamboo shoots to the pot and simmer for another 5 minutes.
3. Return the chicken to the pot and coat with the sauce. Plate and garnish with kinome leaves.

Steps

【Canola Flowers Shiraae】

1. Blanch canola flowers in salted boiling water briefly. Transfer to cold water, pat dry, and sprinkle with irizake.
2. In a mortar, grind tofu, sugar, soy sauce, and salt until smooth.
3. Mix drained canola flowers with ＜Shiraae Sauce＞.

【Tsukushi Tsukudani】

1. Boil tsukushi in hot water for about 30 seconds. Drain and wash several times, then squeeze out excess water.
2. Heat sesame oil in a pot, add tsukushi, and lightly stir-fry. Add soy sauce, sugar, and sake, then simmer over low heat for about 10 minutes.
3. When the liquid is almost gone, add mirin and cook down.
4. Serve canola flowers shiraae on a plate and garnish with tsukushi tsukudani.

Instructions

1. Pour sake into a pot and boil to remove the alcohol.
2. Add water, soy sauce, and sugar to the pot. Once it comes to a boil, add the beef and butterbur stalks and cook through. Remove the beef and butterbur, and reduce the broth to half.
3. Return the beef and butterbur to the pot and coat with the reduced broth.

Instructions

1. Combine the bamboo shoots and seasoning ingredients in a pot and simmer. Finish by mixing in the bonito flakes.
2. Plate the simmered bamboo shoots alongside the beef sukini and garnish with kinome leaves.