The Japan News by The Yomiuri Shimbun

Bamboo shoots and chicken



300 grams boiled bamboo shoots 2 chicken thigh pieces

600ml dashi stock

3 tbsp usukuchi shoyu (light soy sauce) 3 tbsp sugar

2 tbsp sake

100 grams rehydrated wakame seaweed Kinome leaves for garnish


1. 2. 3. 4. 5. 6.

Cut the tapering part of the bamboo shoots into four or six pieces. Cut the thicker ends into one-centimeter-thick half-moon shapes or cut a halved root in half lengthwise once and then along the width.

Remove excessive fat from the chicken and cut it into bite-size pieces. Put the chicken into boiling water and blanch it. Blanching the chicken means it will create less foam when simmered.

Remove strings from the wakame and cut into bite-size pieces.

Put dashi stock, usukuchi shoyu, sugar and sake into a pot.

Put the bamboo shoots and the chicken into the pot and boil on high heat. When they come to a boil, put a drop lid in place and continue to boil on medium heat for 10 minutes. Remove the lid and continue to boil for another five minutes.

Add wakame and turn off the heat when the ingredient­s come to a boil. Place the ingredient­s on a plate and garnish with kinome leaf buds.

The second dish is chirashi sushi that creatively combines bamboo shoots and beef. The ginger brings a freshness to the dish and helps stimulate the appetite, while the colors of the dish inspire an image of spring.

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