Simmered Bamboo Shoot & Fuki Topped with Umeboshi – a delicious recipe with shoots, Chicken thigh, soy sauce, Sugar, Sake, Salt. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Add the umeboshi to the dashi and heat on medium-low.
2
Use chopsticks to break apart the flesh.
3
Cut the chicken into thin pieces and soak in 1/2 tablespoon of sake (not listed).
4
Cut the bamboo and fuki into bite-sized pieces.
5
Gently remove the umeboshi from the pot.
6
Add the chicken to the remaining dashi and cook on medium heat.
7
Add the flavoring ingredients and then the bamboo once the chicken has cooked through.
8
Cover with a lid, and once the dashi starts to boil, reduce to low heat and cook for 3 minutes.
9
Remove any scum (while still cooking) and add the fuki.
10
Cover with the lid and cook on medium heat.
11
Add the umeboshi, and once it comes to a boil, reduce to low heat and cook for 3 minutes.
12
Then it's complete!
52
kcal
Calories
2
g
Fat
2
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 200 grams Bamboo shoots (top part), 120 grams Fuki (parboiled), 100 grams Chicken thigh meat, 2 Umeboshi, and more.
Yes, Simmered Bamboo Shoot & Fuki Topped with Umeboshi falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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