Bamboo Shoots are in season in March in the region where I grew up, but not in Melbourne. First of all, I have never seen fresh Bamboo Shoots where I live now. Fortunately, already boiled Bamboo Shoots are available from Japanese grocery stores. Today I cooked them with Tofu Puffs. This dish brought back memories of my family home, where my 91-year-old mother is still enjoying cooking.

Makes

4 Servings

Ingredients

400g Boiled Bamboo Shoots
150g Tofu Puffs

Soup
2 cups Dashi Stock *OR 2 cups Water & 1 teaspoon Dashi Powder
2 tablespoons Soy Sauce
2 tablespoons Mirin
2 teaspoons Sugar
1/8 to 1/4 teaspoon Salt *alter the amount

Method
  1. If Tofu Puffs have unpleasant smell of oil, boil them in water for a few minutes, then drain to remove unwanted oil. *Note: This process is optional.
  2. Cut Boiled Bamboo Shoots into the size that is easy to eat.
  3. Place all the soup ingredients in a large saucepan, bring to the boil, add Bamboo Shoots, and simmer for 5 minutes.
  4. Add Tofu Puffs and simmer for 5 more minutes, mixing occasionally, so that all Tofu Puffs get seasoned evenly. Set aside for a while and allow Tofu Puffs suck up the soup.