Wakatake (Bamboo) Stew
Dish recipe

Wakatake (Bamboo) Stew

Photo: Shuhei Tonami

For two people:

2 bamboo shoots (boiled and scrubbed)
70 grams of dried wakame seaweed
2 cups water
2 tablespoons of dashi soup stock (Owariya’s Usu dashi)
2 tablespoons of mirin (sweet cooking sake)
1) Cut bamboo shoots into bite-size chunks. Put wakame seaweed in the water.
2) Pour water, dashi and mirin into a pot and mix. Add bamboo chunks and heat. Once you bring to a boil, reduce heat to low, simmer for 15 minutes, and turn off the heat, leaving it so the flavors infuse together.
3) Put the pot back on the heat. When the water comes to a boil, add the returned wakame seaweed and simmer for about 1 minute.

(Top tip) If the wakame is overcooked, it will lose its shape and color, so don’t let it boil when you warm it up.