Hey everyone, it is Brad, welcome to my recipe page. Today, I will show you a way to prepare a special dish, spring simmered bamboo shoots with bonito flakes. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Spring Simmered Bamboo Shoots with Bonito Flakes is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. Spring Simmered Bamboo Shoots with Bonito Flakes is something that I have loved my entire life. They are fine and they look fantastic.
Japanese recipe for simmered bamboo shoots with bonito flakes (katsuobushi), takenoko no nimono, or takenoko no tosanai. Simmered bamboo shoots, also known in Japanese as takenoko no nimono, is Takenoko is usually in season in the spring, during the months of March through May. When katsuobushi, or dried bonito flakes, is added to soy sauce base simmered dish (nimono), the dish is called Tosani.
To begin with this particular recipe, we must first prepare a few components. You can have spring simmered bamboo shoots with bonito flakes using 8 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Spring Simmered Bamboo Shoots with Bonito Flakes:
- Get 2 small Boiled bamboo shoots
- Prepare 2 tbsp Sugar
- Make ready 2 tbsp + 1 teaspoon Soy sauce
- Make ready 2 tsp Mirin
- Make ready 400 ml Dashi stock
- Take 1 You can substitute the dashi stock with 2 cups water and 1 teaspoon dashi stock granules
- Get 5 grams Bonito flakes (fine ones)
- Make ready 1 of each Oil
Simmered Bamboo Shoots (Takenoko No Nimono). Find this Pin and more on Osechi-Ryori by Amy Chelf Fournier. · Cooked in classic Japanese seasonings, Simmered Bamboo Shoots is a simple and elegant dish to enjoy during springtime when fresh bamboo shoots are in season. Shaved katsuobushi (bonito flakes), for serving. Add the bamboo shoot and abura-age.
Steps to make Spring Simmered Bamboo Shoots with Bonito Flakes:
- Refer tofor boiling the bamboo shoots, and remove the bitterness.
- Cut the bamboo shoots in half, and slice into 7 mm thick quarter-rounds. Cut the bamboo shoot tops in half or quarters.
- Add the bamboo shoots and bonito flakes in heated oil, stir-fry, and coat everything with oil. Be sure not to burn them.
- Pour in the dashi stock to Step 3, add the sugar, and simmer for about 5 minutes over medium heat.
- Add rest of the seasoning ingredients, and simmer for 15-20 minutes, stirring and flipping them over with cooking chopsticks from time to time. (The bamboo shoots won't break apart much while simmering.)
- Once the sauce has reduced to less than 1/3 the original amount, turn off the heat, and leave for a while to let the bamboo shoots absorb the flavors.
Bonito is a kind of tuna, and Katsuobushi is dried, smoked bonito. Katsuobushi is often used as flakes shaved from a piece of dried fish. Katsuobushi has a smokey savory taste that is a great accent for many Japanese dishes. Because dried bonito is packed with lot of umami (savory taste), it is perfect. Bamboo shoot simmered in the soy sauce seasoned with bonito flavor.
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