Easiest Way to Make Yummy Simmered Bamboo Shoot & Fuki Topped with Umeboshi

Simmered Bamboo Shoot & Fuki Topped with Umeboshi.

You can have Simmered Bamboo Shoot & Fuki Topped with Umeboshi using 9 ingredients and 5 steps. Here is how you cook that.

Ingredients of Simmered Bamboo Shoot & Fuki Topped with Umeboshi

1. Prepare 200 grams of Bamboo shoots (top part).
2. It's 120 grams of Fuki (parboiled).
3. It's 100 grams of Chicken thigh meat.
4. You need 2 of Umeboshi.
5. It's 200 ml of Second seeping of dashi stock (bonito flakes and kombu).
6. It's 1/2 tsp of Usukuchi soy sauce.
7. Prepare 1 tsp of Sugar.
8. You need 1 tbsp of Sake.
9. You need 1 pinch of Salt.

Simmered Bamboo Shoot & Fuki Topped with Umeboshi step by step

1. Add the umeboshi to the dashi and heat on medium-low. Use chopsticks to break apart the flesh..
2. Cut the chicken into thin pieces and soak in 1/2 tablespoon of sake (not listed). Cut the bamboo and fuki into bite-sized pieces..
3. Gently remove the umeboshi from the pot. Add the chicken to the remaining dashi and cook on medium heat. Add the flavoring ingredients and then the bamboo once the chicken has cooked through..
4. Cover with a lid, and once the dashi starts to boil, reduce to low heat and cook for 3 minutes. Remove any scum (while still cooking) and add the fuki..
5. Cover with the lid and cook on medium heat. Add the umeboshi, and once it comes to a boil, reduce to low heat and cook for 3 minutes. Then it's complete!.