Simple Way to Make Delicious Simmered Bamboo Shoot & Fuki Topped with Umeboshi

Hey everyone, it’s Drew, welcome to our recipe page. Today, we’re going to make a distinctive dish, simmered bamboo shoot & fuki topped with umeboshi. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Simmered Bamboo Shoot & Fuki Topped with Umeboshi is one of the most favored of current trending foods on earth. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look wonderful. Simmered Bamboo Shoot & Fuki Topped with Umeboshi is something which I have loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can have simmered bamboo shoot & fuki topped with umeboshi using 9 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Simmered Bamboo Shoot & Fuki Topped with Umeboshi:

1. Make ready Bamboo shoots (top part)
2. Take Fuki (parboiled)
3. Get Chicken thigh meat
4. Prepare Umeboshi
5. Prepare Second seeping of dashi stock (bonito flakes and kombu)
6. Get Usukuchi soy sauce
7. Make ready Sugar
8. Prepare Sake
9. Get Salt

Steps to make Simmered Bamboo Shoot & Fuki Topped with Umeboshi:

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!

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