A classic Japanese dish, Wakatake-ni, featuring the best of spring's seasonal bamboo shoots and wakame seaweed. The gentle dashi broth infused into the tender bamboo shoots and the rich oceanic aroma of the wakame create a truly satisfying dish that never gets old. Chef Masahiro Kasahara reveals his professional techniques for an elegant finish.
Ingredients
Main Ingredients (3-4 servings)
- Bamboo Shoots 4 pieces (approx. 400g)
- Wakame Seaweed 120g
- Bonito Flakes (Katsuobushi) 15g
- Sansho Leaves (Kinome) (to taste)
Seasonings
- [A] Dashi Broth 800cc
- [A] Cooking Sake (Rice Wine) 100cc
- [A] Light Soy Sauce 3 tbsp
- [A] Mirin (Sweet Rice Wine) 2 tbsp
Steps
- First, cut 4 pre-de-bittered bamboo shoots (approx. 400g) in half.
- Place the halved bamboo shoots in a pot, add enough water to cover, and bring to a boil. Immediately drain, rinse, and let soak in water for about 5 minutes to remove any residual alkaline smell. [Key Tip!] To achieve an elegant Wakatake-ni, it's recommended to boil and rinse even pre-de-bittered shoots once more to remove any lingering alkaline taste. This step can be omitted if you prefer a stronger flavor.
- Roughly chop 120g of wakame seaweed.
- In a bowl, combine 800cc of dashi broth, 100cc of cooking sake, 3 tbsp of light soy sauce, and 2 tbsp of mirin.
- Add the drained bamboo shoots to the pot and pour in the prepared seasonings [A].
- Bring to a boil, then wrap 15g of bonito flakes in cheesecloth and place it on top of the ingredients in the pot, acting as a lid.
- Reduce heat to low and simmer for about 20 minutes. [Key Tip!] Bamboo shoots take time to absorb flavor, so simmer them thoroughly. Letting it cool to room temperature after turning off the heat will allow the flavors to penetrate even further. Ideally, prepare it the day before.
- Once cooled, squeeze out the liquid from the bonito flakes wrapped in cheesecloth and remove.
- Return the pot to the heat, bring to a boil, and add the roughly chopped wakame seaweed.
- Simmer on low heat for about 5 minutes, then turn off the heat. [Key Tip!] Wakame seaweed becomes mushy if overcooked, so a quick simmer is key.
- Cut the bamboo shoots into bite-sized pieces.
- Arrange the bamboo shoots and wakame seaweed in a serving dish and generously ladle the simmering liquid over them.
- Gently tap a suitable amount of sansho leaves between your palms to release their aroma, then place them on top of the Wakatake-ni to finish. Enjoy!
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