Takenoko to fuki-no nimono
bamboo sprouts boiled with coltsfoot
Ingredients:
1 tin preserved bamboo sprouts
2-3 stem coltsfoot
Parsley or other greenery to taste
Salt to taste
1 tbsp broth For broth:
Soy sauce to taste
Vine to taste
2 tsp dashi
2 tsp sugar
Limon or vinegar to taste
0,5 tsp salt
Preparation:
1. Cut bamboo sprouts in pieces that are convenient to eat.
2. Remove leafs for coltsfoot's stem then dredge them with salt and roll out on a cutting board.
3. Put coltsfoot's stems in boiling hot water, boil and wash in running water after that. Then cool them down and peel. Then cut the stems into pieces of 4-5 cm at length.
4. Put bamboo sprouts and other ingredients except coltsfoot's stems into the broth. Add water so that all the ingredients are covered with it. After that boil bamboo sprouts until half of the broth vaporizes. Then add coltsfoot's stems and boil for a while.
5. Shrimps or fish may be added in the dish.
