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Receta Vegan Japanese Cuisine: Bamboo Shoots Tips & Umeboshi

Name: Vegan Japanese Cuisine: Bamboo Shoots Tips & Umeboshi
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Japanese
Ingredients: Himekawa/Bamboo shoot inner tips; Honey pickled umeboshi (low salt content); Cooking Japanese sake; Soft taste soy sauce; Dashi: (Check HERE for Vegan Recipe!); All ingredient quantities are up to you! Do experiment!

de Robert-Gilles Martineau

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An easy Japanese vegan seasonal recipe!

Tiempo de Prep: 5~ minutos

Tiempo para Cocinar: 10~ minutos

Raciónes: 1

Kid Friendly

Fácil y Rápido

Japanese

Ingredientes

Himekawa/Bamboo shoot inner tips
Honey pickled umeboshi (low salt content)
Cooking Japanese sake
Soft taste soy sauce
Dashi: (Check <a href="http://shizuokagourmet.wordpress.com/vegan-japanese-dashisoup-stock-the-basic-recipe"><strong>HERE</strong></a> for Vegan Recipe!)
All ingredient quantities are up to you! Do experiment!

Direcciones

-Cut the tip of the bamboo shoot. Discard any leafy, hairy, hard or dark part.
-Cut the bamboo tips in short strips.
-Boil the bamboo tips in dashi and soy sauce just enough to soften them a bit more and season them.
-Mash the umeboshi/Japanese pickled plum with a knife.
Season the drainedbamboo tips with the umeboshi, cooking Japanese sake and a little soy sauce in a bowl and mix.
Serve in individual plates.
This can also be served as part of a salad or a side dish. Decorate with green shoots for better impression.
You may add spices, but you will have to be careful when experimenting!