Simmered Bamboo Shoot & Fuki Topped with Umeboshi

1. 1

   Add the umeboshi to the dashi and heat on medium-low.

2. 2

   Use chopsticks to break apart the flesh.

3. 3

   Cut the chicken into thin pieces and soak in 1/2 tablespoon of sake (not listed).

4. 4

   Cut the bamboo and fuki into bite-sized pieces.

5. 5

   Gently remove the umeboshi from the pot.

6. 6

   Add the chicken to the remaining dashi and cook on medium heat.

7. 7

   Add the flavoring ingredients and then the bamboo once the chicken has cooked through.

8. 8

   Cover with a lid, and once the dashi starts to boil, reduce to low heat and cook for 3 minutes.

9. 9

   Remove any scum (while still cooking) and add the fuki.

10. 10

    Cover with the lid and cook on medium heat.

11. 11

    Add the umeboshi, and once it comes to a boil, reduce to low heat and cook for 3 minutes.

12. 12

    Then it's complete!

* Per serving · 4 servings · Values may vary.