Recipes

Peel 2 to 3 outer skins of Uchibu bamboo shoots, cut off the tips diagonally, and make vertical incisions.

Put ❶ and water in a pot and boil over high heat. Once it comes to a boil, turn the heat to medium and cover with a lid.

Boil for 15 to 20 minutes, when a bamboo skewer can be inserted easily into the base of the bamboo shoots, turn off the heat and let it cool naturally.

After peeling the remaining skin from ❸, cut the tip and center vertically along the fibers, and cut the base into bite-sized pieces.

Add salt to boiling water and boil the rape blossoms and tomatoes (remove the stems and make cross-shaped incisions) for 30 seconds to 1 minute each.

Soak ❺ in cold water, remove the rape blossoms into bite-sized pieces, remove the skin and seeds from the tomatoes, and cut into cubes.

Thinly slice the colorful carrots and chop the anchovies into large pieces.

Heat 30cc of olive oil and garlic in a frying pan, then add the anchovies and heat over medium heat. Add ❹ and carrots to it, then turn the heat to high and add white wine. After the alcohol has evaporated, cover and steam.

Once the ingredients in ❽ are cooked, remove them and leave only the broth. Add 30cc of olive oil to it and stir over high heat to emulsify.

Return the ingredients you took out to the frying pan, add ❻, mix, and serve on a plate!