This is a very Japanese dish of Kombu (Kelp) that is seasoned with Japanese staple seasonings, Sugar, Mirin and Soy Sauce. Kombu is cooked with Shiitake and Bamboo Shoot. I added Katsuobushi (Bonito Flakes) as well. You may know that Kombu, Katsuobushi and Dried Shiitake are often used to make Dashi Stock. This dish is packed with ‘Umami’ from these three ingredients.
30g Dried Shiitake Mushrooms
30g Dried Kombu (Kelp) *about 90g after rehydrated
200g Cooked Bamboo Shoots *read ‘Method 3’
1 & 1/2 cups Water *OR Water that soaked Kombu OR Shiitake
2 tablespoons Sugar
2 tablespoons Mirin
3 tablespoons Soy Sauce *plus extra
1 to 2 teaspoons Rice Vinegar
2 sachet (2 x 2.5g) Katsuobushi (Bonito Flakes) *optional
- Clean Dried Shiitake and soak in plenty of water until completely soft. Drain but save the water if you use it for cooking. Wash them well. Cut in half if large.
- Clean Dried Kombu and soak in cold water until soft. Drain but save the water if you use it for cooking. Cut into bite-size squares.
- Drain and rinse Cooked Bamboo Shoots, and cut into bite-size pieces. *Note: If Citric Acid OR Vinegar is added to the product, Bamboo Shoots taste sour. I recommend to boil them in water for 10 minutes, then cool in cold water, so that the sourness can be mostly removed.
- Place Shiitake, Kombu and Bamboo Shoots in a large saucepan OR pot. Add 1 & 1/2 cups Water (OR Water that soaked Kombu OR Shiitake). Add the all seasoning ingredients, cover with a lid, and bring to the boil.
- Lower the heat and simmer for 30 minutes or until the sauce thickens. Taste it, and add extra Soy Sauce if required. Add Katsuobushi (Bonito Flakes) and mix to combine.