Butterbur and Bamboo Shoot

This is a popular dish in spring. Butterburs and bamboo shoots are seasonal vegetables in Japan.

Ingredients
Dashi soup　　　　　　　　　300㏄
Boiled butterbur　　　　　　　200㏄
Boiled bamboo shoot　　　　　300㏄
Sake　　　　　　　　　　　　150㏄
Mirin　　　　　　　　　　　　35㏄
Sugar　　　　　　　　　　　　10g
Soya-bean sauce　　　　　　　35㏄
Katsuobushi (bonito flakes)　　　15g

How to cook
1. Prepare dashi soup. Put katsuobushi (bonito flakes) in an empty tea pack. If you did not have one, cook katsuobushi as it is. You can eat katsuobushi.
2. Cut butterburs into 7cm length. Slice bamboo shoots with about 1-2cm thickness and cut triangular.
3. Place dashi soup, sake, butterburs, bamboo shoots, and katsuobushi in a pan. Heat. Add mirin and sugar when boiled. Cover the pan with kitchen paper like Bounty. Cook for 5 minutes.
4. Add soya-bean sauce. Keep covered and cook until liquids become about half.