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BOILED BAMBOO SHOOTS WITH SOBA NOODLES

BOILED BAMBOO SHOOTS WITH SOBA NOODLES

Preparation time: Between 30 and 60 Minuti

Nutritional information: 552 kcal / per serving

Course: First course

Geographic Area: East Asia

Enviromental Impact: Low (0.31kg CO2 eq)

Recipe in partnership with:

This traditional dish is extremely easy to make and very popular in early summer, when it is bamboo shoot season in Japan. It is named after Kochi Prefecture, formerly called Tosa, and consists of a fine broth of katsuobushi and soy sauce, which intensify the famous flavor known as “umami.”

Ingredients for 4 portions

  • Bamboo shoots 1.2 kg
  • Farfaraccio 320 g
  • Fried tofu 1
  • Japanese sansho pepper leaves 12 g
  • Sake 120 ml
  • Clear soy sauce 80 ml
  • Rice wine 60 ml
  • Hot red chili pepper q.b.
  • Soba noodles 320 g
  • Katsuobushi (dried striped tuna flakes) q.b.
  • Dashi broth (previously prepared) 500 ml

Preparation

1.

Boil bamboo shoots with rice water (the starchy water that remains after the rice is cooked) and hot red chili pepper. Let them rest overnight.
2.

he next day peel the bamboo shoots and remove the root, hard tip and lower end. Cut them in half vertically and place them in fresh water. Cut both halves into three pieces: the tip, the middle and the bottom. Divide the tip into three equal pieces and the middle part into four equal pieces. The lower part should be lightly etched.
3.

Remove the leaves of the butterfly. Divide the stem into 12-cm pieces, salt them and roll them on a cutting board while applying pressure with your hands. Boil them, then put them in cold water. Remove the outer part and filaments.
4.

Cut the fried tofu in half horizontally and pour some hot water over it to degrease it.
5.

Transfer the bamboo shoots to a saucepan, add water and bring to a boil. Schooling.
6.

Cook the soba noodles in a saucepan in lightly salted boiling water, then drain and distribute to 4 bowls.
7.

Put the fried tofu in a saucepan, add 500 ml of dashi broth and 25 ml of sake, and bring to a boil. While boiling, add 44 g sugar, 10 g salt and continue cooking. When the cooking is finished, add a few petals of katsuobushi, pour in 2 ml of soy sauce to give it more fragrance, and, if necessary, add a dash of rice wine to adjust the sweetness.
8.

Turn off the stove and distribute all the preparations in the bowls with the soba noodles.

Enviromental Impact

Low

Details

Per serving:

0.31kg CO2 equivalent

Carbon footprint



To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.

Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.