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RECIPE: TAKENOKO (Young Bamboo Shoots)
– – – – – – – – – – – – – – – – – – –How to slice:
Cut tip of takenoko at an angle. Cut vertical to down middle to front.
“Akunuki” process to remove bitter taste:
In a large boiling pot add:
* Dried Chili X 3
* Rice “Nuka” husks 2 handfuls
Cold water 2 liters
Add takenoko with the cuts and husks. Full heat from water for approximately 20-40 min (until you can stick a chopstick into the takenoko). Lower heat as it comes to a boil. After completed, cut heat and leave over night.The next day, remove husks and cut to smaller pieces and boil for 10 min.
Make 2 cups stock from “Kobu” (seaweed) and “Katsuo” (Bonito flakes). Add Thin Soy Sauce – 3 table spoon, Sugar – table spoon, Sake – 2 table spoon. Add takenoko and boil for 8 min. Add “Wakame” (seaweed) and boil for additional 2 min.
Top with “Kinome” (Japanese herb) and eat as it is OR
Make Takenoko rice:
Make stewed Takenoko above but use “Oage” (dried tofu) instead of “Wakame”. Take the sauce from Wakatakeni” and add as flavor to rice in a rice cooker and prepare rice normally. After rice is done, add the stewed takenoko and oage and mix. Enjoy.
Note: “cups” are Japanese size cups which are 200ml or 200cc.