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att. KitchenJapanese Cooking Class in Ningyocho hosted by att.JAPANatt.KitchenCooked rice with bamboo shoots and vegetablesSimmered bamboo shoots and tender chicken with gingerBamboo shoots and pork tempuraScan here for more recipeswith picturesBamboo shoots are in season from March to May. You can enjoy various Japanese dishes if you use bamboo shoots which are the representatives of the taste of spring.Rinse rice and drain water.Boil the chopped chicken.Peel the skin of bamboo shoots.Cut the bamboo shoots into the size as you like.Drain the boiled chicken.Put all the ingredients into the pot of the rice cooker.Put the broth in the pot of the rice cooker and cook.*To make the broth, put all the seasoning into a pot and bring to boil. After boiling, put the broth in ice water immediately and cool it down.Put the bite-size-cut chicken through pota-to starch and fry them. Make the chicken 80-percent-cooked.Cut bamboo shoots into 8 pieces. Wrap the bamboo shoots tightly with pork back rib slices.Mix a little bit of water into the egg, put it through the tempura our.After putting our onto the bamboo shoots wrapped with pork back ribs, put them through batter and deep-fry. Put bamboo shoots and 3 slices of ginger into the broth and lower the power when it brings it to a boil. Put the fried chicken in the pot and simmer for about 15 minutes.Cut burdock into long shaving. Open the aburaage (fried bean curd).Dice the carrots.Cut the aburaage into strips of 5 mm.Cut chicken into bite-size.Cut them into lengths of 1 cm.Enjoy the taste of spring: bamboo shoots‹Ingredients (for 4 people)›300g rice280g broth10g shredded burdock30g bamboo shoot9 pieces of 12g chicken thighs 10g carrots1/5 slice aburaage (fried bean curd)2g mitsuba (Japanese parsley) (broth)300g bonito broth2g kelp25g sake12g mirin (sweet sake)18g soy sauce1g saltbamboo shoots as much as you likehalf a slice of pork back ribs for a piece of tempura1 eggwatertempura ourour‹Ingredients (for 4 people)›3 pieces of 20g chicken thigh1/2 bamboo shoot3 slices of ginger (seasonings)1400g bonito broth200g soy sauce200g mirin40g sugar1119335722210111213468About att.Kitchen cooking classEnglish中文繁體中文简体한국어日本語att-japan.net/att. JAPAN Spring/202132