Takenoko (bamboo shoots) are often used in Japanese cooking. Boiled and canned bamboo shoots are sold at supermarkets. Fresh bamboo shoots are harvested around March to May, and they are a great spring delicacy in Japan. Fresh takenoko become bitter and tough, so they need to be precooked. Here are instructions on how to precook takenoko.
Difficulty: Average
Time Required: 90 minutes
Here's How:
- Wash harvested takanoko.
- Cut out diagonally the top edge of takenoko and remove bumps on the bottom edge.
- Make a straight cut on leaves from the top to the bottom.
- Put takenoko in a large pot and pour enough water to cover the takenoko.
- Add about 1 cup of nuka (rice bran) and a couple of togarashi (red pepper).
- Put on high heat and bring to a boil.
- Turn down the heat to low and simmer for about one hour or until takenoko are softened. Stop the heat.
- Let it cool in room temperature. Do not drain yet.
- When it cools, drain takenoko and wash them.
- Remove leaves and wash takanoko well. Cut them into some chunks.
- Boiled bamboo shoots can be kept in water in the refrigerator for a week. Change water daily.
Tips:
- Fresh bamboo shoots should be precooked as soon as possible after harvested. The longer they are kept, the bitter and the harder they become.
What You Need:
- Large pot
- Nuka (rice bran)
- Togarashi (red pepper)
- Water
- Fresh Bamboo Shoots
- Knife
- Cutting Board
