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 (270g)
Konnyaku (konjac)
-
2
Dashi broth packets
-
400ml
Reserved liquid
-
600ml
Water
-
3 Tbsp
Sugar-A
-
1 Tbsp
Sake-A
-
2 Tbsp
Mirin-A
-
5 Tbsp
Light soy sauce-A
-
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.
