Simmered Bamboo Shoot with Fried Bean Curd 　(Takenoko no Nimono)
500g bamboo shoot, boiled (takenoko)
1 piece fried bean curd (aburaage)
	5 cup bonito and kelp soup (dashi)
	3 tbsp sake
	3 tbsp sugar (satou)		takenoko, boiled	aburaage
	2 tbsp mirin
	2 tbsp light soy sauce (usukuchi)
4 young stems of Japanese pepper (kinome)
			kinome
1. Cut bamboo shoot into 2cm thick round slices. Cut fried bean curd into 1cm wide pieces. 2. Pour enough bonito and kelp soup to cover the bamboo shoot and fried bean curd. Add sake, sugar and mirin, and allow to simmer for 10 minutes. Add light soy sauce and simmer for 50 or 60 minutes with small lid on. 3. Serve bamboo shoot and fried bean curd in individual bowls. Place Japanese pepper on top. Serves 4