Simmered Bamboo Shoots

• จำนวนที่เสิร์ฟ: 4 servings
• เวลาทำ: 15 minutes
• เวลารวม: 30 minutes

ส่วนผสม

½ boiled bamboo shoot (227 g, 8 oz) 227 8

¾ cup katsuobushi (dried bonito flakes) (packed; optional)

2 Tbsp sake

2 Tbsp mirin

1 Tbsp sugar

2 Tbsp soy sauce

1½ cups water (you can use dashi instead for more flavor)

วิธีทำ

Gather all the ingredients.

In a saucepan, combine all the seasonings: 2 Tbsp sake, 2 Tbsp mirin, 1 Tbsp sugar, 2 Tbsp soy sauce, and 1½ cups water.

Cut ½ boiled bamboo shoot: Slice the top 2-inch (5-cm) section into wedges. Then, thinly slice the bottom section into quarter rounds ¼ inch (6 mm) thick.

Add the bamboo shoots to the seasonings in the saucepan. Place an otoshibuta (drop lid) on top, and bring to a simmer over medium heat.

Once the sauce is reduced to one-third, remove the otoshibuta.

[Optional] In a frying pan without oil, heat up ¾ cup katsuobushi (dried bonito flakes) until it gets dry and fragrant. Let cool a little bit and break the katsuobushi into fine pieces with your fingers.

Sprinkle the katsuobushi over the bamboo shoots and mix. Turn off the heat and serve at room temperature in a bowl. If you can find leaves of the Japanese herb kinome (I cannot get it in the US), garnish over the bamboo shoots. To release its fragrance, quickly press the leaves between your hands using a clapping motion.

To Store

Keep the leftovers in an airtight container and store in the refrigerator for up to 3 days.

ข้อมูลโภชนาการ

• แคลอรี่: 44 kcal
• ไขมันทั้งหมด: 1 g
• ไขมันอิ่มตัว: 1 g
• ไขมันไม่อิ่มตัว: 2 g
• โซเดียม: 341 mg
• คาร์โบไฮเดรตทั้งหมด: 5 g
• ใยอาหาร: 1 g
• น้ำตาลทั้งหมด: 5 g
• โปรตีน: 2 g