Ishikawa Prefecture

Takenoko konbu

Takenoko konbu
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Ingredients (For 4 persons)

  • Bamboo Shoot Kelp 1 bag
  • sake 1/3 cup
  • Light soy sauce 5 tbsp.
  • Mirin 2 tbsp.

How to cook

  • 1. Wash a bag of bamboo shoot kelp, soak in water and let it soak.

  • 2. Cut or tie the kelp from 1. Use the dipping liquid.

  • 3. Cut 1.5 kg of bamboo shoots into 1 cm thick half-moon slices.

  • 4. Put 2 and 3 in a pot, cover with a drop-lid, and heat over high heat. Add a cup of sake, reduce heat to low, simmer for 20 minutes, add light soy sauce and mirin, and cook until kombu is softened.

provider : "Kanazawa, Kaga, Noto: Local Cuisine of the Four Seasons" by Etsuko Aoki

* Recipes vary depending on the region and home.