Simmered Bamboo shoots / 若竹煮

「Traditional Japanese food is collectively known as washoku.
We are glad if you know simple washoku recipe on this blog and you try it.」

春の食卓の定番。
Spring-standard recipe in Japan.
Bamboo shoots and fresh wakame are best partners.

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*材料

ゆでたけのこ　400g
生わかめ　１袋程度
鰹と昆布の出汁 2カップ
（http://washokurecipe.blogspot.jp/2015/04/japanese-soup-stockkonbu-kelp-and.html）
酒　50ｍｌ
砂糖　小さじ１
みりん　大さじ１
醤油　大さじ１

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*Ingredients

Banboo shoots, boiled / 400g
A pack of fresh wakame seeweed
Konbu Kelp and Katsuo-Bushi Dried Bonito Stock / 2 cups
（http://washokurecipe.blogspot.jp/2015/04/japanese-soup-stockkonbu-kelp-and.html）
Sake / 50ml
Suger / 1 table spoon
Sweet sake / 1 table spoon
Soy souce / 1 table spoon

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*作り方 *Directions

1.たけのこを食べやすい大きさに切る。
1.Cut bamboo shoots into proper sizes for ease of eating.

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2.ワカメを湯通しし、ざくぎりにする。
2.Plunge the wakame seeweed into hot water, and cut them into proper sizes for ease of eating.

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3.鍋にたけのことだし汁、酒を入れ落し蓋をし煮立ったら弱火で15分。
砂糖、みりん、醤油を入れ30分程度。
ワカメを入れて数分でできあがり。
3.Place the bamboo shoots, soup stock, sake in a pot.
Cover them with a drop-lid, bring to the boil ofer a high heat.
Add suger, sweet sake, soy souce, simmer them for about 30min.
Add wakame seeweed, simmer them for one or two minutes.
Finish!