When I was a kid, in May, my family often went to relative’sbamboo grove in Fukushima to dig bamboo shoots. Bamboo shoots are said to be delicious with less bitterness when dug in the morning. I enjoyed going out to dig bamboo shoots early in the morning with my mother’s handmade rice balls. The flavor and taste of fresh seasonal bamboo shoots is exceptional.
INGREDIENTS
2 bamboo shoots
3/4 cup rice bran
1 dried chili pepper
You can use 3 tablespoons of rice instead of rice bran.
INSTRUCTIONS
STEP
Preparation
Peel a few outer skins and wash.
Remove the hard part of the bottom and cut off the tip diagonally about 5 cm. Make a vertical cut with a depth of about 1 to 2 cm.
STEP
Boil bamboo shoots
Put bamboo shoots, rice bran, and a chili pepper in a pan, and pour plenty of water to cover the bamboo shoots.
Cook on high heat and bring to the boil, then reduce the heat to low (be careful as it tends to boil over). Place a small lid or plate on the bamboo shoots so that they do not float, and boil for about 1 hour. Add water when the amount of water is reduced.
Check if the skewer go through the root of the bamboo shoots easily, and turn off the heat. Let it cool overnight in the pot.
STEP
Peel bamboo shoots
Peel the bamboo shoots from the cuts. The soft skin inside is called “himekawa” and delicious, so save it.
Cut off the tip and remove the remaining skin with the back of the knife.
Put bamboo shoots and water in a container for storage.
NOTES
・”Himekawa” is the soft skin inside, and it is delicious to eat with salt and sesame oil.
PRESERVATION
・You can keep in the refrigerator for up to 5 days by changing the water every day.
Related Recipes
How to make Takenoko Gohan (bamboo shoot rice)In the spring, my mother boiled bamboo shoots in a large pot and cooked various dishes. Among them, I liked the “Takenoko Gohan”. At my home, she cooked bamb…
