Simmered Bamboo Shoots

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Preparation info

  • Serves


    • Difficulty


Appears in

Living Shojin Ryori

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.


  • 250–300 g (9–10½ oz) bamboo shoots

Boiling Bamboo Shoots

  • 1 tsp rice

For every 3 litres (96 fl oz) water, use:

  • 2 Tbsp raw sugar
  • 1 tsp sea salt

Simmering Stock

  • 200 ml (6⅔ fl oz) konbu dashi
  • 1 tsp Japanese soy sauce
  • 1 Tbsp sake
  • ½ tsp sea salt


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 30 minutes.

Remove bamboo shoot pieces and arrange in 4 shallow bowls. Serve with some broth spooned over.