Simmered Bamboo Shoots from Living Shojin Ryori by Danny Chu
Bamboo shoots sprout from the earth in springtime and are heavy and firm. Though this recipe requires quite a long cooking time, it is a versatile dish that can be prepared as a side dish or cooked...
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Cooking tools:
- Stove
- Pot
- Saucepan
- Chef's knife
- Cutting board
Ingredients
- 250–300 g (9–10½ oz) bamboo shoots
- 2 Tbsp raw sugar
- 1 tsp rice
- ½ tsp sea salt
- 200 ml (6⅔ fl oz) konbu dashi
- 1 tsp sea salt
- 1 Tbsp sake
- 1 tsp Japanese soy sauce
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