若竹煮｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし

Peel some of the surface of the bamboo shoots and cut off the roots by about 1 cm.
Cut off the tip diagonally and make two cuts in the middle along the curve.

Put 1 and 1 in a pan with enough water (outside the amount) and (A) and bring to a boil over medium heat.
Reduce the heat, cover with aluminum foil, and simmer for about an hour.
Check the boiled condition by checking that the bamboo skewers stick smoothly toward the roots, and cool in the pot.

Take out the bamboo shoots and peel all the skin.
Remove the hard tip and the warts on the roots.
Use the back of a knife to remove the step.

Wash the salted wakame seaweed with water, squeeze it, and soak it in water (outside the amount) for about 5 minutes to remove the salt.
Squeeze the water, spread it on a cutting board, cut off the root, and cut it to about 5 cm.

Cut the bamboo shoots in half and remove the area around the tips.
Cut the roots into combs, slice the roots into thin slices, and divide into two equal parts.

Put 5 and (B) in a pan and bring to a boil over medium heat.
Reduce the heat to low and remove the lye. Boil for about 6 minutes, then remove and cover.
Boil for about 15 minutes until the broth is about 1/4.

竹の子を寄せてわかめを加え、2分程煮て完成。