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Archive for the ‘Bamboo Shoots Dishes’ Category

Bamboo Shoot – Takenoko

Bamboo Forest in Distance

Bamboo Forest in DistanceTakenoko Bamboo Forest

Bamboo Rinds

Bamboo Rinds

Takenoko Gohan
Takenoko Gohan

After removing the bitter taste by boiling a bamboo shoot with rice bran, seasoned the bamboo shoot together with carrots, deep fried bean curd and dried Shitake ( after sorked with warm water and drained ) with a little sugar, Sake, Mirin, the Shitake stock, water and Soy sauce.

After cooking it abour 10 to 15 minutes, depending of the volume of the ingredients, most of the stock is poured instead of water when measuring the water for the steamed rice.

As there are some more juice from the ingredients as well, the total amount of liquid could be better at the same amount as the rice, i.e. for 3 cups of rice, 3 cups of liquid, of which I recommend 2/3 is the seasoned stock and the rest is water, however, it depends on the thickness of the seasonings you taste.

As we prefer thinner taste to enjoy other sensitive taste dishes, it may be adjusted by making the seasoned stock more than we may need for experiments.

 

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A colleague has given us a bamboo shoot below harvested early in the morning on the day.

It is essential to dig about 50 cm in depth to get tender, freshly flavoured and free of hard fibre like texture.

In the advertisement flyer, it sells at 580 yen per bamboo shoot. It is good to maintain natural bamboo forest to restrain from propagation which have a tendency to grow over crowded, as well as helping in bringing one more free side dish to tables in April.

As well as other many side dish in Japan, the above Bamboo Shoots are seasoned with soy sauce, sugar, sake, mirin and stock from dried Bonito. 

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