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Bamboo shoots | Transcription of shoken mama ch's recipe

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shokenママ ch

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Ingredients

Boiled bamboo shoots : 400g
(A)水 : 300cc
(A)醤油 : 大さじ1と1/2
(A)酒 : 大さじ1と1/2
(A)砂糖 : 大さじ1
(A)みりん : 大さじ1
(A)オイスターソース : 大さじ1
(A)ガラスープの素 : 小さじ1
鷹の爪の輪切り : 小さじ1/2
ごま油 : 小さじ2

Time required

20minutes

Procedure

1) Get ready 01:28
Cut the bamboo shoots in half vertically.
Cut the tips into combs and the lower part into strips.
After cutting, wash well with water and drain.
2) Add seasoning and simmer 02:51
Put (A) in a pan and heat over high heat.
Put the drained bamboo shoots and hawk claws in a pan.
When it boils, set it to medium heat and cover it with a lid.
Boil until the water is gone.
3) Finish 04:24
Add sesame oil and mix gently to remove more water.
Turn off the heat when the water is almost gone.
4) Serve 05:09
Serve on a small plate and you're done.

Point

・ A recipe that goes well with sake snacks, ramen, bento boxes, and side dishes of rice.
・ Store in a clean tapper or bottle and keep in the refrigerator for about 1 week. Can be frozen in a storage bag for about 1 month.
・ When a child eats, the hawk's claws and chili oil may be removed.
・ In the video, the lower part of the bamboo shoot is cut into strips with a thickness of 3 to 5 mm, a width of 1 cm, and a length of 4 cm, but you can change the size if you like.
・ It is delicious even if chopped and put in fried rice.
・ If you like, you can sprinkle with chili oil.