Fresh bamboo shoots are a seasonal delicacy and they are used in many Asian dishes. It is a root vegetable that all people that like them. It is a tasteless root but most of the Westerners do not favor this root because of it unusual smell even after cooking them. Chinese origins like this root vegetable because of it crunchiness.
During the spring, you can get fresh bamboo shoots and the rest of the year it is mainly sold frozen, salted or pickled. While I was visiting, my foster daughter in Japan, she taught me this dish, Menma and it has a very light taste and crunchy. It is very easy to make. In Japan, the shoots are called takenoko.
Well, as for me, I am not too fond of bamboo shoots but I was thrilled to learn this Japanese-Style bamboo shoots dish. I would like to share this recipe with all my followers and readers and hope you all would like it.
1½ pounds fresh/frozen bamboo shoot, if frozen, thawed, cut into bite-sizes
3 cups dashi broth
1½ tablespoons shoyu (Japanese soy sauce)
1½ teaspoons salt
3 teaspoons raw sugar/granulated sugar (I used raw sugar)
1½ tablespoons sake
1½ tablespoons sesame oil
Heat a sauté pan with dashi broth, shoyu, salt, raw sugar/granulated sugar, sake and sesame oil over medium-high heat and bring to boil. Add the fresh/frozen bamboo shoot pieces. Simmer the bamboo shoots until the liquid is soaked up by the shoots, about 15-20 minutes. Dish into a bowl and serve.