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Add a photoAn easy Japanese vegan seasonal recipe!
Ingredients
- 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!
Directions
- -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!
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