Tosa is the hometown of Ryoma Sakamoto, which is now the generation of Kochi Prefecture.
Not long ago, Masaharu Fukuyama starred in the Legend of Ryoma, which made the place name Tosa popular all over Kanto, Japan again, and the "Tosa-style" cuisine was also highly sought after.
The so-called Tosa style means that when cooking, a Tosa specialty, is used in large quantities-firewood fish flowers, and is seasoned with a large amount of sugar.
Among Tosa-style cuisine, the one that is easiest to practice at home is this-Tosa-style cooking bamboo shoots.
Tosa Wind Boiled Bamboo Shoots
By ElmoreHuel
Recipe Recommendations
- soy sauce 2 tablespoons
- Weilin 2 tablespoons
- sugar 1 scoop
- salty and sweet
- cook
- ten minutes
- simple
Steps for Tosa Wind Boiled Bamboo Shoots
1
Prepare the ingredients.
2
Cut bamboo shoots. Cut ginkgo leaves at the root and triangular pieces at the tip.
3
Put cold water in the pan, add the firewood fish flowers, and cook for 5 minutes.
4
Add the chopped bamboo shoots, add soy sauce and sugar, and cook over low heat for 10 minutes.
5
After 10 minutes, turn to high heat and collect the juice.
6
Turn off the heat and serve the plate.Tosa Wind Boiled Bamboo Shoots Make Tips
1. It is not the season for bamboo shoots to be on the market, so you can use bagged boiled bamboo shoots instead of fresh bamboo shoots, which will be easier to taste. 2. The firewood and fish flowers are fishy, so people who are not used to eating them can put less and cover them with more flavored drizzling.