Wakatakeni (Wakame And Bamboo Shoots)　

Wakatakeni（若竹煮）

waka = wakame take = bamboo shoots 　ni = simmer

Wakame seaweed and bamboo shoots are boiled and seasoned with soy sauce. This is a classic recipe for early spring.

Freshly harvested bamboo shoots have a particularly good aroma and flavor. It takes a lot of time to prepare, but please give it a try.

If you want to shorten the cooking time or can’t get fresh bamboo shoots, use processed bamboo shoots that are sold in stores.

Processed bamboo shoots are packed in water. They contain a white substance called tyrosine, so wash them gently to remove it before using.

Use wakame that is labeled “nama wakame” and not “dried wakame.”

Nama wakame is sold in the fresh fish section of supermarkets. It has a thicker flesh and better flavor than the dried wakame sold.

What kind of food is wakame seaweed??

Fresh wakame does not keep well, so dried or salted products are sold on the market. The ones sold as nama wakame are parboiled and salted.

Fresh wakame is a deep green color, but in the sea it is brown.

In addition to chlorophyll, wakame contains red pigments such as fucoxanthin. Chlorophyll is stable in alkaline conditions, and fucoxanthin turns green at temperatures above 75 degrees.

Wakame can be dried in ash (which makes it alkaline) or parboiled (above 75 degrees) to turn it a vibrant green color.

NUTRITION FACTS of Wakatakeni : Simmered wakame seaweed and fresh bamboo shoots　

60 kcal Protein 3.6g Fat 0.3g Carbs 13.3g Salt Equivalents 2.4g

INGREDIENTS for Wakatakeni : Simmered wakame seaweed and fresh bamboo shoots　 （５SERVINGS)

• bamboo shoots 700g
  • rice bran 80g
  • Red chili pepper 1.5g
• Boiled bamboo shoots (400g)
• nama wakame seaweed (200g)
  • Light soy sauce (30g)
  • Dark soy sauce (20g)
  • Sugar (20g)
  • Mirin (20g)
  • Sake (20g)
  • Dashi stock granules (4g)
  • Water (400g)

Wakatakeni : Simmered wakame seaweed and fresh bamboo shoots　 COOKING INSTRUCTIONS

1. Wash the wakame and drain.
2. Cut the wakame to a suitable length of about 5cm.
3. Cut the prepared bamboo shoots to the desired size.
4. Put the bamboo shoots, wakame, light soy sauce, dark soy sauce, sake, mirin, sugar, dashi stock granules, and water in a pot and heat.
5. Turn off the heat when the broth has reduced by about half.
6. Leave it for a while to let the bamboo shoots soak up the flavors.

naokoan

I’m Naoko. After graduating from a registered dietitian training school, I am working as a registered dietitian at a hospital in Japan. I love to cook and eat delicious food. I make recipes with calorie counting. The reason why all the ingredients are written as “g” is to accurately calculate calories. I am especially good at cooking with pressure cookers and ovens. I would like to introduce the recipe to foreigners who are interested in Japanese food. So I started writing Japanese home cooking recipes on my blog in English. 大学卒業後、管理栄養士として病院で勤務しています。 レシピはカロリー計算を出来るだけ正確に行いたいので“g”で表記しています。 日本の家庭料理のレシピを英語で紹介しています。 圧力鍋とオーブンを使う料理が得意です。 日本食・和食に興味を持ってもらえたら嬉しいです。 よろしくお願いします(*ˊᵕˋ)♡‧₊