Takenoko to Fuki, Namabushi no Taitan ｜ Our Regional Cuisines
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Image Source : Kyoto Prefecture Life Research Group Connection Council
RECIPE
Ingredients (4 servings)
- Boiled bamboo shoots 250g
- Butterbur sprouts 250g
- Smoked bonito 4
- [A] Sugar 3 tbsp.
- [A] Sake 3 tbsp.
- [A] Soy sauce 5 tbsp.
- [A] Mirin(=sweet rice wine) 2 tbsp.
- Dashi (=Japanese soup stock) (kombu(=kelp), bonito) 2 cups
How to cook
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1. Peel and cut the butterbur sprouts into approximately 4cm pieces, then boil until they become tender. Boiling them in rice bran or rice washing water makes the fibers of the butterbur sprouts soft and removes bitterness more easily.
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2. Lift the butterbur sprouts from the boiling water and soak them in cold water for at least 2 hours.
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3. In a pot, combine dashi broth and [A], bring it to a boil, then add the lightly smoked bonito and let it simmer.
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4. After simmering for a while and allowing the flavors to infuse into the bonito, add the boiled bamboo shoots and butterbur sprouts, simmering until well combined.
provider : “Kyo Gochisosama Okasan no Aji” (Kyoto Prefecture Life Research Group Connection Council)
Recipes vary depending on the region and home.
Contact
Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries
Tel:+81-3-3502-5516
