Uzuki-style Stew
created by Challenger Munetaka Takahashi
Battle Bamboo Shoots
reverse-engineered by David J Rust

Ingredients:

Steps

1. Over medium heat, bring the water to a simmer and slowly add the bonito shavings. The resulting mix should be thick enough so that a chop stick, inserted into the middle, stands on its own. Simmer, covered, for 10 minutes.

2. Strain the bonito broth and set the liquid aside. Discard the used bonito shavings.

3. Return the broth to a simmer and add the fish sauce. Stir to incorporate and return to a simmer. Taste and season -as needed- with salt and white pepper.

4. Add the thinly sliced bamboo shoots, stir and cover, simmering over low heat for 15 - 20 minutes.

5. Add the peeled and shelled prawns and cover, still simmering, for 2 minutes. Remove the lid and remove the prawns. Slice each prawn into thirds and set aside.

6. In each bowl to be served, place an equal amount of the bamboo shoots. Layer equal amounts of Wakame seaweed on each. Add equal amounts of the prawn slices on top of the Wakame. Pour equal amounts of the bonito broth over all the ingredients.

7. Pour equal amounts of the beaten eggs into the broth, allowing the heat to cook it. Do not stir or break up the eggs. Serve each bowl, hot.

Serves 6 as a medium soup.

Iron Chef Notes:

The challenger used 2-part, clay or ceramic bowls for this dish. He prepared the entire dish in the top portion and then placed extremely hot stones in the bottom of the lower portion of the clay bowls. In this way, he was able to place the top portions over the bottom as he added the eggs and -thus- maintain the simmer while the dish finished cooking.

Cooking Notes:

In America, most people use canned bamboo shoots in their recipes; only a few stores will actually carry this ingredient fresh. As such, I have never had the opportunity to cook with them aside from the canned version. There are a few notes I would add, however, based upon comments made in the show. Dr. Hattori mentioned that whole bamboo shoots take a long time to prepare so that they are soft enough to eat. Boiling or simmering them for an hour is not uncommon. Also, the outer husk is inedible (save as a young plant) and should be peeled and discarded.