Photograph of the finished Takenoko no tosani

Japan · Măng kho cá bào Takenoko tosani

Takenoko no tosani

45 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Fresh bamboo shoots Fresh bamboo shoots 1.6 lb
  • Photograph of Dashi broth Dashi broth 5 ⅛ cups
  • Photograph of Soy sauce Soy sauce ½ cup
  • Photograph of Mirin Mirin ⅓ cup
  • Photograph of Cooking sake Cooking sake ⅓ cup
  • Photograph of Katsuobushi bonito flakes Katsuobushi bonito flakes 1.1 oz

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.

Start cooking