Steps to Make Quick Spring Simmered Bamboo Shoots with Bonito Flakes

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, spring simmered bamboo shoots with bonito flakes. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Spring Simmered Bamboo Shoots with Bonito Flakes is one of the most popular of current trending foods in the world. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. Spring Simmered Bamboo Shoots with Bonito Flakes is something that I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have spring simmered bamboo shoots with bonito flakes using 8 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Spring Simmered Bamboo Shoots with Bonito Flakes:

1. Get Boiled bamboo shoots
2. Make ready Sugar
3. Get + 1 teaspoon Soy sauce
4. Take Mirin
5. Get Dashi stock
6. Prepare You can substitute the dashi stock with 2 cups water and 1 teaspoon dashi stock granules
7. Get Bonito flakes (fine ones)
8. Make ready of each Oil

Instructions to make Spring Simmered Bamboo Shoots with Bonito Flakes:

1. Refer tofor boiling the bamboo shoots, and remove the bitterness.
2. Cut the bamboo shoots in half, and slice into 7 mm thick quarter-rounds. Cut the bamboo shoot tops in half or quarters.
3. Add the bamboo shoots and bonito flakes in heated oil, stir-fry, and coat everything with oil. Be sure not to burn them.
4. Pour in the dashi stock to Step 3, add the sugar, and simmer for about 5 minutes over medium heat.
5. Add rest of the seasoning ingredients, and simmer for 15-20 minutes, stirring and flipping them over with cooking chopsticks from time to time. (The bamboo shoots won't break apart much while simmering.)
6. Once the sauce has reduced to less than 1/3 the original amount, turn off the heat, and leave for a while to let the bamboo shoots absorb the flavors.

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