Bamboo Shoot & Sea Weed

This is traditional Japanese cuisine. Bamboo shoots cooked with seaweed, “wakame”. Dashi soup is very important. Please prepare good dashi soup. Wakame is sold at supermarkets in the form of dried or salted. If wakame was dried, soak in water for 10 minutes before use. If wakame was salted, wash out salt and soak in water for 15 minutes, and then cut into small pieces.

Ingredients
Boiled bamboo shoot　　200g
Wakame　　　　　　　　50g (after prepared)
Dashi soup　　　　　　300㏄
Sake　　　　　　　　　30㏄
Mirin　　　　　　　　　15㏄
Salt　　　　　　　　　　1㏄
Soya-bean sauce　　　　5㏄

How to cook
1. Cut bamboo shoots with 2cm thickness, and then cut like triangles. Cut wakame (if needed) into about 5cm squares.
2. Dashi soup and bamboo shoots in a pan. Heat to boil. Add sake, mirin, soya-bean sauce, and salt.
3. Cover the pan with wet kitchen paper like Bounty. Cook until the soup become 1/3 from the beginning. It would take about 30 minutes with a low heat.
4. Add wakame and cook for 1-2 minutes.