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
  1. Cut bamboo into bite sizes.  Place in a pot with 1/2 cup water and bonito flakes.  Bring to the boil.
  2. Turn down the heat, and add mirin.  Simmer for about 10 minutes.
  3. Add soy sauce.  Simmer until the liquid is almost gone.  Turn off the heat.


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