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Receta Vegan Japanese Cuisine: Bamboo Shoots Tips & Umeboshi
by Robert-Gilles Martineau

Vegan Japanese Cuisine: Bamboo Shoots Tips & Umeboshi

An easy Japanese vegan seasonal recipe!

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Japon Japanese
Tiempo para Cocinar: Raciónes: 1

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

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