1½tbspsoy saucelight-flavoured version if possible, but regular strong-flavoured soy sauce works too
Cut the upper part of the bamboo in half lengthwise, then cut into 3-4 wedges, again lengthwise (pieces shown on the left side of the photo).Cut the lower part in half and then cut into about 1cm thick half-moon slices (pieces shown on the right).
Put 200 mL of dashi in a pot to boil with the bamboo shoots.
Add the simmering ingredients, cover with a drop lid (we improvised with a drop lid made of parchment paper here), and cook over medium for 30 minutes.
Cut the wakame into 3-4 cm lengths and add it to the pot, along with the remaining 100 mL of dashi broth. Heat it up and serve.
Course: Side Dish
Wakatake Ni https://www.oishi-washoku-recipes.com/wakatake-ni April 20, 2016