Heston Blumenthal, Pascal Barbot, Nobu Matsuhisa, Kiyomi Mikuni

Grilled Bamboo Shoots

Name: Grilled Bamboo Shoots
Yield: serves 4
Cuisine: Japan
Ingredients: 2 kg bamboo shoots; 1 L niban dashi; 100 g rice bran; 100 ml mirin; 30 ml mirin; 45 ml light soy sauce; 30 ml soy sauce; Kinome (young sansho pepper leaves), to garnish

Yakitakenoko

Preparation info

serves
4

Difficulty
Easy

Appears in

Dashi and Umami

By Heston Blumenthal , Pascal Barbot , Nobu Matsuhisa and Kiyomi Mikuni

Published 2009

About

Ingredients

2 kg bamboo shoots
100 g rice bran

Asia
Japan
Tsukiji
Side dish
Vegan
Spring

Method

Cook the whole bamboo shoots in water with the rice bran. The bran will stop scum from forming on the surface of the water. When you can easily pierce the bamboo shoots with a skewer they are ready. Leave in the pan to cool.
Wash the bamboo shoots thoroughly in cold water and cut in half vertically.
Put the bamboo into a container and