Name: Simmered Bamboo Shoots
Yield: Serves 4
Cuisine: Japanese
Ingredients: ½ tsp sea salt; 200 ml (6⅔ fl oz) konbu dashi; 1 tsp Japanese soy sauce; 2 Tbsp raw sugar; 1 tsp sea salt; 250–300 g (9–10½ oz) bamboo shoots; 1 tsp rice; 1 Tbsp sake

Preparation info

Serves
4

Difficulty
Easy

Appears in

Living Shojin Ryori

By Danny Chu

Published 2018

About

Bamboo shoots sprout from the earth in springtime and are heavy and firm. Though this recipe requires quite a long cooking time, it is a versatile dish that can be prepared as a side dish or cooked together with rice.

Ingredients

250–300 g (9–10½ oz) bamboo shoots

Method

Wash bamboo shoots and place in a pot. Fill water to cover bamboo shoots. Add sugar, salt and rice and bring to a boil. Lower heat and simmer for 1 hour or until tender.

Peel off outer skin of the bamboo shoots and cut into bite-sized wedges.

Prepare konbu dashi in a saucepan. Add soy sauce, sake and salt and bring to a boil. Reduce heat and add bamboo shoot pieces. Simmer for 3