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


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.
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.
Slice the carrot into rounds, and cut the pumpkin, satsuma age, and konnyaku into bite-size pieces.
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.
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.
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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