Simmered Bamboo Shoots with Wakame Seaweed

Simmered Bamboo Shoots with Wakame Seaweed is considered one of a consultant spring dishes in Japan. Cooked in a frivolously seasoned simmering broth, you possibly can benefit from the authentic flavours of those two components.

As talked about in my submit Tips on how to Put together Recent Bamboo Shoots, bamboo shoots are a seasonal vegetable and new shoots come out in spring. Equally, wakame seaweed harvested in spring has the most effective style.

It’s a little bit early to submit a spring recipe for the readers in northern hemisphere and it’s nearly autumn within the southern hemisphere. However I’m presently in Japan and I felt spring is across the nook.

About Wakatake-ni

Immediately’s dish is known as ‘wakatake-ni’ (若竹煮) in Japan. The title got here from the Japanese phrases for wakame seaweed and bamboo shoots, that are the principle components.

Wakame seaweed is known as ‘wakame’ (若布 or ワカメ) and bamboo shoot is ‘takenoko’ (竹の子 or 筍) in Japanese. The primary character of every major ingredient was mixed and the phrase for simmering, ‘ni’ (煮) was added on the finish.

Along with having fun with the flavour of the wakame and takenoko in season, you possibly can benefit from the texture distinction between the 2. Wakame seaweed is gentle and nearly slippery, whereas the bamboo shoots are crunchy.

Most of us are used to purchasing dried wakame seaweed that must be rehydrated. The color of the rehydrated wakame seaweed may be very darkish, and nearly near black. Nonetheless, the color of the contemporary spring wakame seaweed has a shade of inexperienced (see the picture under). Think about the distinction between the brilliant inexperienced of the seaweed and the cream color of the bamboo shoots!

I can’t get contemporary spring wakame seaweed, however I can purchase a bag of frozen contemporary wakame coated in salt at a Japanese grocery retailer.

You possibly can see the picture of it within the part Dried Wakame vs Recent Wakame of my submit Tomato and Seaweed Salad with Sesame Soy Dressing. Recent wakame has a greater texture and flavour than the rehydrated dried wakame seaweed. The color of the seaweed can also be higher.

If you should buy contemporary wakame seaweed, that shall be nice. However even should you use dried wakame seaweed, the dish continues to be tasty.

What’s in My Simmered Bamboo Shoots with Wakame Seaweed

• Boiled bamboo shoots
• Recent or rehydrated wakame seaweed

It’s best to make use of freshly boiled bamboo shoots as per my submit Tips on how to Put together Recent Bamboo Shoots, however you should utilize vacuum packed bamboo shoots (picture under) or canned bamboo shoots if contemporary bamboo shouldn’t be out there.

Simmering Broth

• Dashi inventory
• Cooking sake
• Usukuchi shōyu (Japanese gentle soy sauce)
• Mirin
• Sugar
• Salt

I used gentle soy sauce in order that the color of the broth may be very gentle and retains the pure color of the components higher.

Tips on how to Make Simmered Bamboo Shoots with Wakame Seaweed

1. Reduce bamboo shoots into bite-size items. In case your wakame is available in lengthy strands, reduce them into bite-size items.
2. Put all of the broth components and the bamboo shoots into the pot. Deliver it to a boil.
3. Cut back warmth to low, place a drop lid on, and simmer for about 10 minutes.
4. Add wakame seaweed and simmer for a minute or two. Flip the warmth off.

Relying on what sort of bamboo shoots you might have, you’ll reduce them in another way.

In case your bamboo shoot is skinny and lengthy, like these I used as we speak, reduce it into 4-5cm/1 9⁄16 -2” lengthy, then halve the thick half (backside half) of the items vertically.

In case you are utilizing a thick and brief Japanese takenoko, make wedges from the highest half of the takenoko and skinny quarter circle slices from the underside half (see the picture above and under). The notes part of the recipe card explains the right way to reduce a takenoko.

Wakatake-ni is a frivolously flavoured, elegant dish. You’ll benefit from the distinct flavour of the bamboo shoots and wakame seaweed.

Yumiko

Simmered Bamboo Shoots with Wakame Seaweed

Simmered Bamboo Shoots with Wakame Seaweed is a consultant spring dish. As talked about in my submit Tips on how to Put together Recent Bamboo Shoots, bamboo shoots are a seasonal vegetable and new shoots come out in spring. Equally, wakame seaweed harvested in spring has the most effective style.

Do not forget to see the part ‘MEAL IDEAS’ under the recipe card! It provides you a listing of dishes that I’ve already posted and this recipe that may make up an entire meal. I hope it’s of assist to you.

Recipe Kind:

Facet

Delicacies:

Japanese

Key phrase:

bamboo shoots recipes, wakame recipes

Serves: 3 -4 Servings

Writer: Yumiko

Substances (tbsp=15ml, cup=250ml)

• 200g/7.1oz
  boiled skinny and lengthy bamboo shoots
  (word 1)
• 40g/1.4oz
  wakame seaweed
  (contemporary or rehydrated, word 2)

Directions

1. Reduce the bamboo shoots, into 4-5cm/1 9⁄16-2” lengthy items, then halve the thick half (backside half) of the bamboo items vertically (word 4).

2. In case your wakame seaweed got here in lengthy strands, reduce them into massive bite-size items.

3. Put all of the Simmering Broth components and bamboo shoots in a pot. Deliver it to a boil.

4. Cut back the warmth, place a drop lid on, and simmer for about 10 minutes.

5. Take away the drop lid and add wakame seaweed, clustering collectively (word 5).

6. Prepare dinner for a minute or so and switch off the warmth.

7. Switch the bamboo shoot items and the wakame seaweed to a serving bowl, clustering the bamboo shoots and wakame items. Pour the broth over them.

Recipe Notes

1. I used the freshly boiled spring bamboo shoots that I made as per my submit How To Put together Recent Bamboo Shoots. But when contemporary bamboo shoots should not in season, you should utilize boiled entire bamboo shoots in a vacuum pack (see the pattern picture within the submit) or a can. They are often both lengthy and skinny, like mine, or the fats and brief Japanese-style Takenoko.

2. I can’t get contemporary wakame seaweed, however I purchased a bag of frozen wakame seaweed coated in salt. The part Dried Wakame vs Recent Wakame in my submit Tomato and Seaweed Salad with Sesame Soy Dressing provides you extra particulars about it and a photograph. Frozen contemporary wakame is nearer to the contemporary wakame seaweed than the dried wakame.

3. I used usukuchi shōyu for a lighter color of the broth and to maintain the unique color of the components. You probably have solely a traditional Japanese soy sauce, you should utilize ½ tablespoon of your regular soy sauce + ¼ teaspoon salt to make a lighter color broth with the same saltiness.

4. In case you are utilizing takenoko, which is fats and brief, that you must reduce it in another way (see the step-by-step picture within the submit).

Halve it vertically first, then reduce every bit horizontally at 5cm/2″ from the tip. Reduce the tip portion vertically into 3-4 wedges of 1.5-2cm/⅝-¾” large. Halve the underside a part of the bamboo piece vertically, then slice them into 1cm/⅜” thick quarter circle items.

My takanoko (the picture within the submit) was 8cm/3⅛” in diameter on the base (the thickest half). In case your takenoko is far smaller, you might make semi-circle items out of the underside a part of the takenoko.

5. You could must shift some bamboo shoot items to make room for the wakame seaweed.

6. Diet per serving, assuming 4 servings.

serving: 121g energy: 40kcal fats: 0.7g (1%) saturated fats: 0.2g (1%) trans fats: 0.0g polyunsaturated fats: 0.2g monounsaturated fats: 0.1g ldl cholesterol: 0.5mg (0%) sodium: 473mg (21%) carbohydrates: 5.2g (2%) dietary fibre: 0.8g (3%) sugar: 3.2g protein: 2.6g vitamin D: 0mcg (0%) calcium: 22mg (2%) iron: 0.5mg (3%) potassium: 135mg (3%)