PLAN Plan

 

Tobu Hotel Original Purely Domestic Bamboo Shoots

Tobu Hotel original "Purely Domestic Bamboo Shoots" are available in Sichuan pepper flavor and soy sauce flavor.
It's delicious as is, but we'd like to introduce some recommended recipes.
We encourage you to try these bamboo shoot-based dishes, supervised by our Japanese, Western, and Chinese chefs, in your own home kitchen.

 

Western-style banquet cuisine, supervised by head chef Noboru Yamamoto.
Homemade bamboo shoots and scallop mille-feuille, topped with angel shrimp.

【material】
Sichuan pepper-flavored bamboo shoots 10g
2 scallops, 2 angel shrimp
*Can be substituted with shrimp with heads on.

[Garnish vegetables]
Microgreens (appropriate amount), Red sorrel (2 leaves)

【sauce】
Vin Blanc sauce (white wine cream sauce) 30 cc
*White sauce + fish broth + heavy cream can be used as a substitute. Americaine sauce 5 cc
 

[How to make it]
1.
Shred the homemade bamboo shoots (flavored with Sichuan peppercorns).
2.
Slice the scallops in half horizontally, season with salt and pepper, and sauté in butter.
3.
Boil the shrimp in water with white wine and salt.
4.
Place bamboo shoots and decorative vegetables on top of the scallops, then add shrimp and sauce to finish.

 

Supervised by Tetsuya Miyamoto, Head Chef of the Japanese restaurant ""REN""
Chicken Shinoda Stew with Homemade Bamboo Shoots

【material】
300g ground chicken
100g of soy sauce flavored bamboo shoots (Sichuan pepper flavor is also acceptable)
1 tablespoon potato starch
1 whole egg, 6 pieces of fried tofu, 125cc + 375cc noodle soup base + water
(Extra) 200cc + 600cc

[How to make it]
1.
Pour boiling water over the fried tofu to remove excess oil, then cut each piece in half.
2.
Add the chopped bamboo shoots and whole egg to the ground chicken and mix well.
3.
Open up the fried tofu from step 1, sprinkle a light dusting of potato starch, fill it with the ingredients from step 2, and secure it with a toothpick to form a pouch.
4.
Pour 500-800cc of diluted noodle soup base into a pot, and once it boils, add the fried tofu pouches.
5.
Place a piece of kitchen paper as a drop lid, then cover the pot with the lid and simmer over low heat for about 12 minutes.
6.
Serve in a bowl and it's done.
 

 

Supervised by Hisashi Masui, Head Chef of the Chinese restaurant ""CHIKUEN""
Mixed vegetable stir-fry

【material】
Soy sauce flavored bamboo shoots 100g
100g of cabbage
Bean sprouts 1/2 bag, Chives 1/2 bunch, Shimeji mushrooms 1/2 bag, Carrot 21g
Red and yellow bell peppers (appropriate amount)

【seasoning】
1 tablespoon of oil
A pinch of salt, a pinch of pepper, a little sake, 1 tablespoon of sesame oil

[How to make it]
1.
Cut the vegetables into bite-sized pieces.
2.
Heat oil in a pan, add bamboo shoots and vegetables and stir-fry briefly.
Season with salt, pepper, and sake, then finish by adding sesame oil.

 

Supervised by Hisashi Masui, Head Chef of the Chinese restaurant ""CHIKUEN""
Spicy green onion and bamboo shoots 

 

【material】
Sichuan pepper-flavored bamboo shoots 100g
1/2 leek (50g)
1 teaspoon sesame oil

[How to make it]
1.
Cut the green onion in half lengthwise, then slice it thinly diagonally.
2.
Put the bamboo shoots, green onions, and sesame oil into a bowl and mix well.