Seasoned Bamboo Shoots (Takenoko Katsuo)
Posted August 3rd, 2010 in Food No Comments »Bamboo is one of my favorite root vegetable. … Well, I like all the vegetables, but bamboo is the one I used to eat often in winter in Japan. We make flavored rice, soup, pasta, etc etc with bamboo and they are all delicious. I love the texture.
I don’t know if you have seen the real bamboo roots. When I was little, my classmates and I used to go to mountains as a school event, and dig out bamboo roots from the ground. It is very hard to dig, but we could take home the fresh bamboo roots to eat afterwards 🙂
Bamboo roots are covered with dark, thick skin. Remove the skin, and the inside is pale yellow/white bamboo meat! If the roots doesn’t get harvested, it will grow to bamboo trees.
Simply cooked with bonito flakes, and enjoy with steamed rice and a bowl of soup. It is simple and delicious. 😀
<Takenoko Katsuo> serves 4
- 400g~450g Bamboo Shoot in Brine, boiled
- 3 tbs soy sauce
- 3 tbs mirin
- 10g bonito flakes
- Cut bamboo into bite sizes. Place in a pot with 1/2 cup water and bonito flakes. Bring to the boil.
- Turn down the heat, and add mirin. Simmer for about 10 minutes.
- Add soy sauce. Simmer until the liquid is almost gone. Turn off the heat.
Leave a Comment