Simmered Bamboo Shoots with Wakame Seaweed

Simmered Bamboo Shoots with Wakame Seaweed is certainly one of a consultant spring dishes in Japan. Cooked in a evenly seasoned simmering broth, you’ll be able to benefit from the authentic flavours of those two elements.

As talked about in my submit How one can Put together Recent Bamboo Shoots, bamboo shoots are a seasonal vegetable and new shoots come out in spring. Equally, wakame seaweed harvested in spring has the very best style.

It’s a little bit early to submit a spring recipe for the readers in northern hemisphere and it’s virtually autumn within the southern hemisphere. However I’m at the moment in Japan and I felt spring is across the nook.

About Wakatake-ni

Immediately’s dish is named ‘wakatake-ni’ (若竹煮) in Japan. The identify got here from the Japanese phrases for wakame seaweed and bamboo shoots, that are the primary elements.

Wakame seaweed is named ‘wakame’ (若布 or ワカメ) and bamboo shoot is ‘takenoko’ (竹の子 or 筍) in Japanese. The primary character of every most important ingredient was mixed and the phrase for simmering, ‘ni’ (煮) was added on the finish.

Along with having fun with the flavour of the wakame and takenoko in season, you’ll be able to benefit from the texture distinction between the 2. Wakame seaweed is smooth and virtually slippery, whereas the bamboo shoots are crunchy.

Most of us are used to purchasing dried wakame seaweed that must be rehydrated. The color of the rehydrated wakame seaweed could be very darkish, and virtually near black. Nevertheless, the color of the recent spring wakame seaweed has a shade of inexperienced (see the photograph beneath). Think about the distinction between the intense inexperienced of the seaweed and the cream color of the bamboo shoots!

I can’t get recent spring wakame seaweed, however I can purchase a bag of frozen recent wakame coated in salt at a Japanese grocery retailer.

You may see the photograph of it within the part Dried Wakame vs Recent Wakame of my submit Tomato and Seaweed Salad with Sesame Soy Dressing. Recent wakame has a greater texture and flavour than the rehydrated dried wakame seaweed. The color of the seaweed can also be higher.

If you should purchase recent wakame seaweed, that will probably be nice. However even when you use dried wakame seaweed, the dish remains to be tasty.

What’s in My Simmered Bamboo Shoots with Wakame Seaweed

• Boiled bamboo shoots
• Recent or rehydrated wakame seaweed

It’s best to make use of freshly boiled bamboo shoots as per my submit How one can Put together Recent Bamboo Shoots, however you should utilize vacuum packed bamboo shoots (photograph beneath) or canned bamboo shoots if recent bamboo isn’t obtainable.

Simmering Broth

• Dashi inventory
• Cooking sake
• Usukuchi shōyu (Japanese mild soy sauce)
• Mirin
• Sugar
• Salt

I used mild soy sauce in order that the color of the broth could be very mild and retains the pure color of the elements higher.

How one can Make Simmered Bamboo Shoots with Wakame Seaweed

1. Reduce bamboo shoots into bite-size items. In case your wakame is available in lengthy strands, minimize them into bite-size items.
2. Put all of the broth elements and the bamboo shoots into the pot. Convey it to a boil.
3. Cut back warmth to low, place a drop lid on, and simmer for about 10 minutes.
4. Add wakame seaweed and simmer for a minute or two. Flip the warmth off.

Relying on what sort of bamboo shoots you may have, you’ll minimize them in a different way.

In case your bamboo shoot is skinny and lengthy, like these I used at present, minimize it into 4-5cm/1 9⁄16 -2” lengthy, then halve the thick half (backside half) of the items vertically.

In case you are utilizing a thick and brief Japanese takenoko, make wedges from the highest half of the takenoko and skinny quarter circle slices from the underside half (see the photograph above and beneath). The notes part of the recipe card explains the best way to minimize a takenoko.

Wakatake-ni is a evenly flavoured, elegant dish. You’ll benefit from the distinct flavour of the bamboo shoots and wakame seaweed.

Yumiko

Simmered Bamboo Shoots with Wakame Seaweed

Simmered Bamboo Shoots with Wakame Seaweed is a consultant spring dish. As talked about in my submit How one can Put together Recent Bamboo Shoots, bamboo shoots are a seasonal vegetable and new shoots come out in spring. Equally, wakame seaweed harvested in spring has the very best style.

Remember to see the part ‘MEAL IDEAS’ beneath the recipe card! It provides you an inventory of dishes that I’ve already posted and this recipe that may make up an entire meal. I hope it’s of assist to you.

Recipe Kind:

Facet

Delicacies:

Japanese

Key phrase:

bamboo shoots recipes, wakame recipes

Serves: 3 -4 Servings

Writer: Yumiko

Components (tbsp=15ml, cup=250ml)

• 200g/7.1oz
  boiled skinny and lengthy bamboo shoots
  (be aware 1)
• 40g/1.4oz
  wakame seaweed
  (recent or rehydrated, be aware 2)

Directions

1. Reduce the bamboo shoots, into 4-5cm/1 9⁄16-2” lengthy items, then halve the thick half (backside half) of the bamboo items vertically (be aware 4).

2. In case your wakame seaweed got here in lengthy strands, minimize them into giant bite-size items.

3. Put all of the Simmering Broth elements and bamboo shoots in a pot. Convey it to a boil.

4. Cut back the warmth, place a drop lid on, and simmer for about 10 minutes.

5. Take away the drop lid and add wakame seaweed, clustering collectively (be aware 5).

6. Prepare dinner for a minute or so and switch off the warmth.

7. Switch the bamboo shoot items and the wakame seaweed to a serving bowl, clustering the bamboo shoots and wakame items. Pour the broth over them.

Recipe Notes

1. I used the freshly boiled spring bamboo shoots that I made as per my submit How To Put together Recent Bamboo Shoots. But when recent bamboo shoots aren’t in season, you should utilize boiled complete bamboo shoots in a vacuum pack (see the pattern photograph within the submit) or a can. They are often both lengthy and skinny, like mine, or the fats and brief Japanese-style Takenoko.

2. I can’t get recent wakame seaweed, however I purchased a bag of frozen wakame seaweed coated in salt. The part Dried Wakame vs Recent Wakame in my submit Tomato and Seaweed Salad with Sesame Soy Dressing provides you extra particulars about it and a photograph. Frozen recent wakame is nearer to the recent wakame seaweed than the dried wakame.

3. I used usukuchi shōyu for a lighter color of the broth and to maintain the unique color of the elements. When you have solely a standard Japanese soy sauce, you should utilize ½ tablespoon of your regular soy sauce + ¼ teaspoon salt to make a lighter color broth with the same saltiness.

4. In case you are utilizing takenoko, which is fats and brief, it’s essential minimize it in a different way (see the step-by-step photograph within the submit).

Halve it vertically first, then minimize each bit horizontally at 5cm/2″ from the tip. Reduce the tip portion vertically into 3-4 wedges of 1.5-2cm/⅝-¾” broad. Halve the underside a part of the bamboo piece vertically, then slice them into 1cm/⅜” thick quarter circle items.

My takanoko (the photograph within the submit) was 8cm/3⅛” in diameter on the base (the thickest half). In case your takenoko is way smaller, it’s possible you’ll make semi-circle items out of the underside a part of the takenoko.

5. You might have to shift some bamboo shoot items to make room for the wakame seaweed.

6. Diet per serving, assuming 4 servings.

serving: 121g energy: 40kcal fats: 0.7g (1%) saturated fats: 0.2g (1%) trans fats: 0.0g polyunsaturated fats: 0.2g monounsaturated fats: 0.1g ldl cholesterol: 0.5mg (0%) sodium: 473mg (21%) carbohydrates: 5.2g (2%) dietary fibre: 0.8g (3%) sugar: 3.2g protein: 2.6g vitamin D: 0mcg (0%) calcium: 22mg (2%) iron: 0.5mg (3%) potassium: 135mg (3%)