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
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 the 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.