Simmered Bamboo Shoot & Fuki Topped With Umeboshi

Hey everyone, it is Drew, welcome to my recipe site. Today, we're going to prepare a distinctive dish, Simmered Bamboo Shoot & Fuki Topped with Umeboshi. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Simmered Bamboo Shoot & Fuki Topped with Umeboshi is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It is simple, it is quick, it tastes yummy. Simmered Bamboo Shoot & Fuki Topped with Umeboshi is something that I've loved my entire life. They are nice and they look wonderful.

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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 cook Simmered Bamboo Shoot & Fuki Topped with Umeboshi using 9 ingredients and 5 steps. Here is how you can achieve it.

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

Ingredients and spices that need to be Prepare 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

Instructions 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!

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So that is going to wrap this up for this special food Recipe of Quick Simmered Bamboo Shoot & Fuki Topped with Umeboshi. Thank you very much for reading. I am confident you can make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!