Simmered Bamboo Shoot & Fuki Topped with Umeboshi

• 200 grams Bamboo shoots (top part)
• 120 grams Fuki (parboiled)
• 100 grams Chicken thigh meat
• 2 Umeboshi
• 200 ml Second seeping of dashi stock (bonito flakes and kombu)
• 1/2 tsp Usukuchi soy sauce
• 1 tsp Sugar
• 1 tbsp Sake
• 1 pinch Salt

1. Add the umeboshi to the dashi and heat on medium-low.
2. Use chopsticks to break apart the flesh.
3. Cut the chicken into thin pieces and soak in 1/2 tablespoon of sake (not listed).
4. Cut the bamboo and fuki into bite-sized pieces.
5. Gently remove the umeboshi from the pot.
6. Add the chicken to the remaining dashi and cook on medium heat.
7. Add the flavoring ingredients and then the bamboo once the chicken has cooked through.
8. Cover with a lid, and once the dashi starts to boil, reduce to low heat and cook for 3 minutes.
9. Remove any scum (while still cooking) and add the fuki.
10. Cover with the lid and cook on medium heat.
11. Add the umeboshi, and once it comes to a boil, reduce to low heat and cook for 3 minutes.
12. Then it's complete!

shoots, chicken thigh, soy sauce, sugar, sake, salt

Taken from cookpad.com/us/recipes/152838-simmered-bamboo-shoot-fuki-topped-with-umeboshi (may not work)