By Danny Chu
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.
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