Cooking time: 30mins

Ingredients (serving for 4) 

■　 500g  boiled bamboo shoot
■  100g  wakame seaweed (soak dried seaweed in water and reconstitute)
■  2 cups dashi broth ; use katuodashi powder (fish base broth) or boil soaked dried kombu (kelp) and katsuobushi (bonito flakes) and simmer for 10-15 minutes, and strain the liquid through a fine mesh strainer.
■  buds of Japanese pepper (kinome or sansho)
（A）
■  2 tablespoons  sake  
■  2 tablespoons  sugar 
■  2 tablespoons  lighter-colored soy sauce 

Directions

1. Cut bamboo shoot into two parts - upper and lower parts. Slice the upper part along fiber in bite pieces and the lower part in pieces about 1cm thick.
2. Soak dried seaweed in water and reconstitute. Wash and cut into 3-4cm pieces.
3. Put dashi broth and bamboo shoots in a sauce pan and bring to a boil. Add ingredients (A) and cover the pan with a paper drop lid *. Reduce the heat to low and simmer for 20-30 minutes. Remove the paper lid and add soaked seaweed and bring to a boil just for a minute and remove from heat.
* Note: Drop lids are traditionally made out of wood. Paper drop lid can be bought in a store or can be created at home by cutting out of parchment paper.
4. Serve bamboo shoots and seaweeds in a dish and place a leaf of Japanese pepper (kinome or sansho) on top. Wakatakeni is ready for serving !