Simmered Shiitake and Bamboo Shoots

The Umami taste will make you want to eat this nimono dish every day. It uses dried bamboo shoots, a local specialty of Kyushu.

Ingredients (4 servings)

  • 8 dried Shiitake mushrooms
  • 1 dried Bamboo shoot
  • 4 Small taro roots
  • 1 Medium carrot
  • 250g Pumpkin
  • 2 Satsuma age (fried fish cakes)
  • 8 pieces Freeze-dried tofu (bite-size)
  • 1 piece Konnyaku (konjac) (270g)
  • 2 Dashi broth packets
  • 400ml Reserved liquid
  • 600ml Water
  • 3 Tbsp • Sugar
  • 1 Tbsp • Sake
  • 2 Tbsp •Mirin
  • 5 Tbsp •Light soy sauce

Steps

1
Rehydrate the dried Shiitake mushrooms and cut off stems. Rehydrate the dried bamboo shoot and freeze-dried tofu separately, and parboil the taro roots to remove the sliminess.
2
Soak the dried bamboo shoot in water for 2-3 hours to rehydrate, then put the bamboo shoot into a pot with fresh water, bring it to a boil before simmering at low heat for 40-50 minutes, and cut it into bite-size pieces.
3
Slice the carrot into rounds, and cut the pumpkin, satsuma age, and konnyaku into bite-size pieces.
4
Add the Shiitake, bamboo shoot, taro root, carrot, pumpkin, satsuma age, konnyaku, Dashi broth packet, reserved liquid, and water to the pot, and put it on the heat.
5
After boiling for 2 minutes, remove the Dashi broth packet, add the seasonings marked with •, and simmer at low to medium heat for 30 minutes.
6
Add the freeze-dried tofu, put on a drop lid to simmer for an additional 10 minutes, and it’s done.

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