stewed bamboo shoots

VEGETABLE、WORLD COOKING RECIPE

JAPANESE. JAPANESE. STEWED BAMBOO SHOOTS ("Takenoko no Tosa-ni")

Schedule time
3 hours
Origin
Japanese dish
Recommended time to eat
Lunch or dinner
Recommended for
Steamed rice
Accompanied drink
Rice wine, Beer, White wine, Whisky.
Composition,Bamboo shoot(Per 100g or 3.5 oz)
Energy 36Kcal, Water 88.2%, Protein 3.4%, Fat 0.1%, Carbohydrates 6.7%, Faiver 0.8%, Ash 0.8%, Calcium 21mg, Phosphorus 49mg, Iron 0.3mg, Sodium 1mg, Potassium 350mg, Retinal -mg, Carotene 9micron, Retinal Potency -IU, Thiamin 0.02mg, Riboflavin 0.10mg, Niacin 0.4mg, Ascorbic acid 7mg.
Composition was calculated based on the "Japanese Standard Tables of Food Composition".
Message from the Chef
The special food in May, May which the bamboo shoot sprout grows into. Head is tast lightly, center is delicious, bottom is bitter, photograph reference.
Ingredients(5 portions)
Boil bamboo shoot
2g or 1 pice of chilli pepper
28g or 1 oz. of bran
Stewed
1Kg or 1 lb 4 oz. of boiled bamboo shoot
30g or 2 tbsp. of liquid soy sauce
5g or 6/1 oz. of smoked bonito flakes
200g or 1 cup of bonito stock or instant bonito stock, See Seafood stock reference
1235g or 2 lbs 12 oz. in total (1100g or 2 lbs 7 oz.in yield)
Directions
Boil
1. Peels skin of the bamboo shoot.
2. Boils a bamboo shoot for 1 hour with water and puts a chilli pepper and bran.
3. Cools for 1 hour in the pan.
Stewed
1. Cuts a bamboo shoot.
2. Puts a bamboo shoot, liquid soy sauce, smoked bonito flakes and bonto stock in the pan.
3. Boils for about 30 minutes.
4. Sprinkles a chive.

Photos
Top left: Fresh bamboo shoot, Top right: Fresh bamboo shoot without skin,
Bottom left: Soy sauce, see Soy sauce direction, Bottom right: Smoked bonito flakes.

15 May. 2000