Bamboo Shoots Simmered in Amber Broth

Name: Bamboo Shoots Simmered in Amber Broth (Takénoko No Tosa Ni )
Cuisine: Japan
Ingredients: ½ cup katsuo bushi (bonito flakes); 1 tablespoon mirin (syrupy rice wine); 1 tablespoon mirin (syrupy rice wine); 1½ cups dashi (Basic Soup Stock); 2 tablespoons soy sauce; 1–2 bamboo shoots (about 1 pound in all), trimmed and boiled fresh or canned

Takénoko No Tosa Ni

Preparation info

Serves
4
.

Difficulty
Easy

Appears in

At Home with Japanese Cooking

By Elizabeth Andoh

Published 1986

About

Subtly seasoned and colored by smoky bonito flakes, these bamboo shoots make a very nice side dish to a fish, chicken or egg entrée. Fresh boiled bamboo shoots make this dish especially good, though canned shoots are nice prepared this way, too.

Ingredients

1–2 bamboo shoots (about 1 pound in all), trimmed and boiled fresh or canned
1½ cups das

Asia
Japan
Fish course
Pescatarian

Method

Drain the bamboo shoots and slice them lengthwise into ¼-inch-thick “combs” (kushi-gata cutting described and illustrated). If any white material clings between the “teeth” of the “combs, ” rinse it away under cold water.