Takenoko no tosani

What to get ready

• Fresh bamboo shoots 720 g
• Dashi broth 1.2 l
• Soy sauce 100 ml
• Mirin 80 ml
• Cooking sake 80 ml
• Katsuobushi bonito flakes 32 g

Method

1. 1 Boil fresh bamboo shoots twice, discarding the first batch of water to remove the bitter taste.
2. 2 Slice the bamboo shoots into bite-sized pieces, slicing the base thinner than the tip for even cooking.
3. 3 Simmer the dashi with soy sauce, mirin, and sake, then add the bamboo shoots.
4. 4 Simmer for 20 minutes with paper towels covering the bamboo shoots to ensure even absorption of the marinade.
5. 5 Finally, sprinkle the bonito flakes (katsuobushi) over the bamboo shoots, stir gently, then turn off the heat so the bonito flakes coat the bamboo shoots.

With an appliance

• Pressure cooker 35 min

  Replace step 4: simmer bamboo shoots with dashi in low pressure for 8 minutes, then quickly release the pressure; the shaved tuna in step 5 should still be mixed in after opening the lid to retain its aroma.