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Wakatakeni With Some Bonito Flakes Dashi - Recipe Video

A simple and easy to understand recipe video shows how to make Wakatakeni With Some Bonito Flakes Dashi.
How about adding some bonito flaks for a frargrant dashi (Japanese soup stock) for simmered bamboo shoots and seaweed (wakatakeni)? If you take dashi with bonito flakes, you will get a rich flavor, and if you use it for simmered dishes like this one, the flavor will be deeper. The bamboo shoot simmered with light soy sauce is light and delicious. You should definitely give it a try!
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Cook time

30 minutes

Ingredients
2 servings

  • Bamboo shoots boiled in water
    200 g
  • Raw wakame seaweed
    40 g
  • bonito flakes
    20 g
  • Hot water
    500 ml
  • Cooking sake
    2 tbsp
  • (A)Light soy sauce
    1.5 tbsp
  • (A)Japanese sweet cooking wine (Mirin)
    1 tbsp
  • (A)Sugar
    1 tsp
  • Japanese pepper (sansho)
    as needed

How to make

  1. Prepare. Drain the bamboo shoot boiled in water. Wash the wakame seaweed well and cut it into bite-size pieces. Quickly boil anything that needs to be heated in boiling water for about 1 minute until it turns bright green.
  2. 1. For the bamboo shoot boiled in water, cut the base part into 0.4-inch wide half-moons and the tip part into 6 equal wedges.
  3. 2. Divide the bonito flakes in half and put each in a tea bag.
  4. 3. Bring a pot of water to a boil, add 1 piece of Step 2, simmer over medium heat for about 1 minute, then remove it.
  5. 4. Add cooking sake and Step 1, bring to a boil over medium heat, add the ingredient (A) and the rest of Step 2, and simmer for about 20 minutes.
  6. 5. When the amount of the broth is reduced to about half, add the raw wakame seaweed, bring it to a boil over medium heat, and remove it from the heat.
  7. 6. Transfer to bowls, top Japanese pepper (sansho), and it’s ready to serve.

Tips for cooking

Please adjust the amount of light soy sauce (usukuchi) to your liking. If you don't have light soy sauce, you can make it with dark soy sauce (koikuchi).

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