Mousou-jiru (Bambooshoot Soup) ｜ Our Regional Cuisines

1. Peel and rinse "Mousou" bamboo shoot. Slice 1cm (0.4inch) of thickness for lower hard part, chop 3~5cm (1~2 inches) of thickness for upper part.

2. Remove excess oil from thick fried tofu, then cut diagonally into 2cm (0.8 inch) of cube. Cut shiitake into easy-to-eat size.

3. Add a little of water to sake lees and miso to dilute.

4. Put bamboo shoot into a pan, and add water until water covers bamboo shoot. Sprinkle brown sugar and boil.

5. After boiled well, add thick fried tofu and shiitake mushroom, and heat bamboo shoot.

6. Add sake lees and miso from 3, and boil with low heat lightly.