Spring has arrived in Melbourne. Flowers are coming out. If I were in Japan, I should be able to see Bamboo shoots are coming out, too. Fresh Bamboo Shoots are seasonal delicacy and I would love to enjoy them in spring. But I can’t have Fresh Bamboo Shoots where I live. Today I purchased already cooked Bamboo Shoots and simmered in the Japanese flavoured Dashi Stock. This kind of food always makes me feel nostalgic.
300 to 400g Cooked Bamboo Shoots *Today I had 300g after drained
400 to 500ml Dashi Stock *OR Water & 1 teaspoon Dashi Powder
2 tablespoons Sake (Rice wine)
2 tablespoons Soy Sauce
2 tablespoons Mirin
1 teaspoon Sugar
1 pinch Salt
- Drain and rinse Cooked Bamboo Shoots. If Citric Acid OR Vinegar is added to the product, Bamboo Shoots taste sour and they are not suitable for this dish. I recommend to boil them in water for 10 minutes, then cool in cold water, so that the sourness can be mostly removed.
- Cut Cooked Bamboo Shoots in the size that is easy to eat. Soft tips can be halved lengthways. I recommend to cut firm parts against the grain.
- Place Bamboo Shoots in a saucepan and add Dashi Stock (OR Water and Dashi Powder) enough to cover. Then add all other ingredients.
- Bring to the boil, cover with a piece of baking paper directly touching the surface, cook over medium heat for 15 minutes. Set aside for 10 minutes (OR until cooled), so that flavour of the sauce will soak into the Bamboo Shoots, then serve.
- *Note: If you like stronger flavour, cook extra time until the sauce thickens. 1 teaspoon Sesame Oil OR Chilli Oil can be a good addition.