Easiest Way to Prepare Perfect Simmered Bamboo Shoot & Fuki Topped with Umeboshi

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Simmered Bamboo Shoot & Fuki Topped with Umeboshi.

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

Ingredients of Simmered Bamboo Shoot & Fuki Topped with Umeboshi

  1. Prepare 200 grams of Bamboo shoots (top part).
  2. You need 120 grams of Fuki (parboiled).
  3. You need 100 grams of Chicken thigh meat.
  4. Prepare 2 of Umeboshi.
  5. It's 200 ml of Second seeping of dashi stock (bonito flakes and kombu).
  6. Prepare 1/2 tsp of Usukuchi soy sauce.
  7. You need 1 tsp of Sugar.
  8. It's 1 tbsp of Sake.
  9. You need 1 pinch of Salt.

Simmered Bamboo Shoot & Fuki Topped with Umeboshi instructions

  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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