|
Measure Spoon |
|
Tablespoon |
15mL |
|
Teaspoon |
5mL |
|
Cup |
200mL |
|
 |
|
<Ingredients> |
|
Recipe's condiments |
|
Takenoko
(Bamboo shoots) |
|
|
|
|
|
|
Takenoko is bamboo shoots in Japanese. Its
harvested in spring. Fresh takenoko should be cooked with rice water as
soon as possible after harvest. Pre-cooked Takenoko is available at
Asian grocery. |
|
Recipe & Recipe's
condiments |
|
9 |
Dashi
jiru
[?] |
|
2 |
Hon-Mirin
[?] |
|
2 |
Sake [?] |
|
1 |
Soy
sauce-Usukuchi
[?] |
|
0.1 |
Sugar |
 |
Cut the Takenoko into the bite size. |
 |
Boil the Takenoko and
drain the hot water. |
 |
At the same time, put
all the Recipe's condiments in a pot.
Add the Takenoko into the pot and heat it up. |
 |
Simmer medium heat for about 10 minutes. |
|
|
