Bamboo Shoot Simmered with Turnip in a Dashi Broth 筍と蕪の煮付け

英語の後に日本語が続きます。

I've cooked bamboo shoots many times, but it was my first time to do so without using pre-prepared ones♬ Yesterday, I went to a grocery store, finding fresh bamboo shoots piled up, sold at very reasonable price. "Wow, this may be a chance God has given me," I thought and got one. Preparation is not difficult at all. Parboiling the shoot with plenty of water and rice bran in a pot for like one hour (this should depend on the size of the bamboo shoot) to remove hydrocyanic acid, which is toxic. 

So far, so good.

The thing however was the shoot was smaller than had been thought after removing the skin (ha ha). So, I simmered the prepared bamboo shoot with turnip in a savory dashi broth, adding in the end wakame seaweed. Then voila! It might be just beginner's luck but the dish was so tasty!!    

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筍は何度も料理したことあったのですが、下処理からは初めて！昨日スーパーに行ったら山積みになっていてしかも安い！ぬかもただでくれるということで買いました。あく抜きは案外簡単に終わったのですが、皮をむいたら思ったより量が少ない😅。そこで蕪と煮付け、最後にワカメを加えました。ビギナーズラックかもしれないけどとってもおいしかったです。
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