Boiled bamboo shoots
to prevent the cooled boiling water from seeping into the shoots and causing them to smell bad.
Cut off the ends of the bamboo shoots diagonally, about 3cm, and lightly make vertical cuts on the cut surface by tapping lightly with a knife
Cut off the tough part at the base as well
Put the bamboo shoots and rice bran in plenty of water and bring to a boil. Once boiling, cover with a drop lid and simmer for about 3.5 hours
When the bamboo shoots are soft enough that you can easily pierce them with a bamboo skewer from the other side, rinse off the cooking water and wash the bamboo shoots with water
Peel the skin off the bamboo shoots with your fingers
Use a bamboo skewer to remove any prickly parts on the sides and it's done
The soft part at the tip is called Himekawa. Without applying pressure, cut it into thin strips with a knife perpendicular to the grain. It is delicious when used in salads or stir-fries
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- bamboo shoots
- Appropriate amount
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- Rice bran
- Appropriate amount
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- water
- Appropriate amount
