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Loading...Takenoko no Wakatakeni
Bamboo shoots called as TAKENOKO are one of the spring specials in Japan.
Bamboo shoots are consumed in Japan, China and Southeast Asia from long ago.
Ingredients
- Ingredients service for 4
- Quantity
- Bamboo shoot たけのこ (Takenoko)
- 100 g
- Seaweedわかめ (Wakame)
- 20 g
- Dashi Soup-stocks だしじる
- 300 cc
- * Soy sauceしょうゆ
- 1 table spoon
- * Mirinみりん
- 1 table spoon
- * Sakeさけ
- 1 table spoon
- * Sugarさとう
- 2 tea spoons
Direction
- Cut a bamboo shoot into 6-7 centimeters long and cut the top part lengthwise with 5 millimeters thick.
If you use the bottom part, slice it into 5 millimeters round. Cut seaweed into bite size pieces.
たけのこと わかめは ひとくちだいに きる。 - Simmer bamboo shoot for 15 minutes with seasonings(*) in a pan over medium heat.
なべに たけのこをいれて、ちょうみりょう（*）といっしょに、ちゅうびで15ふんにる。 - Add seaweed and simmer them for another 5 minutes.
ひとくちだいにきった、わかめをいれて、５ふんにる
