Japanese cuisine · Vegetable Dishes

Takenoko no Tosani

Bamboo shoots braised in dashi, soy sauce and mirin, finished with a toss of bonito flakes.

Ingredients · for 4 servings

• 400g precooked bamboo shoots (jarred or canned)
• 300ml dashi
• 3 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp sake
• 1 tsp sugar
• 10g bonito flakes (katsuobushi)
• 1 spring onion

Instructions

1. Drain the bamboo shoots, rinse thoroughly under cold water and cut into bite-sized wedges – the tender tip lengthwise, the firmer base crosswise into 1cm slices.
2. Bring the dashi, soy sauce, mirin, sake and sugar to a boil in a wide pot and add the bamboo pieces in a single layer.
3. Lay a round piece of parchment paper directly on the shoots and simmer over medium heat for 15 min., until the liquid has reduced to about a third.
4. Crumble half the bonito flakes between your fingers, stir in, and simmer uncovered for a further 2–3 min., until the sauce coats the shoots with a glossy sheen.
5. Remove the pot from the heat and let the shoots cool in the sauce for 10 min. – this is when they really absorb the flavour.
6. Spoon the bamboo shoots into small bowls, sprinkle with the remaining bonito flakes and serve warm with finely sliced spring onion.