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Whether you are a college student simply beginning your very own cooking experiments or a skilled cook with several supper parties under your belt, there is always something new to find out about cooking. We hope these Simmered Bamboo Shoot & Fuki Topped with Umeboshi recipe and tips can help you in your kitchen area tonight, and also get used to fabulous home-cooked dishes.

You need Bamboo shoots (top part).
Use Fuki (parboiled).
You need Chicken thigh meat.
Use Umeboshi.
You need Second seeping of dashi stock (bonito flakes and kombu).
Use Usukuchi soy sauce.
You need to prepare Sugar.
You need to prepare Sake.
You need Salt.

Short Tips:

- See to it that if you are planning an event with friends and family, to have each program planned out ahead of time. You ought to have an appetizer training course, salad program, main course and dessert. Breaking your dish into training courses will certainly provide people a possibility to absorb and value what you have cooked for them.

Add the umeboshi to the dashi and heat on medium-low. Use chopsticks to break apart the flesh..
Cut the chicken into thin pieces and soak in 1/2 tablespoon of sake (not listed). Cut the bamboo and fuki into bite-sized pieces..
Gently remove the umeboshi from the pot. Add the chicken to the remaining dashi and cook on medium heat. Add the flavoring ingredients and then the bamboo once the chicken has cooked through..
Cover with a lid, and once the dashi starts to boil, reduce to low heat and cook for 3 minutes. Remove any scum (while still cooking) and add the fuki..
Cover with the lid and cook on medium heat. Add the umeboshi, and once it comes to a boil, reduce to low heat and cook for 3 minutes. Then it's complete!.

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