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Takenoko no Tosani (Bamboo Shoots Simmered with Bonito Flakes)
Serves 2 · About 20 min
Simmer boiled bamboo shoots in a sweet and salty broth and coat with bonito flakes at the end. Easy to pack in a bento too.
① Cut the bamboo shoots→② Simmer→③ Cook down the broth→④ Coat with bonito flakes
What to buy
Vegetables (boiled vegetables section)
Seasonings & dry goods
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How to make it
1
Cut the bamboo shoots
- Take the bamboo shoots out of the bag and rinse with water. Wash off the white specks between the folds with your fingers (they are not harmful to eat)
- On the cutting board, cut the pointed tip end lengthwise into 4–6 wedges
- Cut the thick bottom end into half-moons 1 cm thick
How to tell it's doneEverything is cut to about the same size (2–3 bites each).
2
Simmer
- Put 200 ml water, 1/2 tsp dashi granules, 1 tbsp sake, 1 tsp sugar, 1 tbsp mirin, 1 tbsp soy sauce and the bamboo shoots in a pot
- Bring to a boil over medium heat. Cut a circle of aluminum foil a little smaller than the pot and lay it on top (a drop lid), then simmer about 10 minutes on medium-low heat
How to tell it's doneThe bamboo shoots have changed from white to light brown.
3
Cook down the broth
- Remove the foil, turn to medium heat and simmer, stirring with a spatula
How to tell it's doneWhen you tilt the pot, only about 2 tbsp of broth is left at the bottom.
Be carefulWhen the broth is gone, it burns suddenly. Do not leave the pot, and keep stirring.
4
Coat with bonito flakes
- Turn off the heat and add all 2 packs of bonito flakes
- Mix everything with a spatula so the bonito flakes soak up the leftover broth
ReadyBonito flakes are stuck all over the bamboo shoots, and almost no liquid is left at the bottom of the pot.
📚 Learn more about this dish
🥬 Ingredient guide
If it didn't work out
It tastes harshEven boiled bamboo shoots sometimes keep some harshness. Next time, after cutting, boil in plenty of water for 2–3 minutes before step 2.
The bonito flakes do not stickToo much broth was cooked off in step 3. Next time, turn off the heat with about 2 tbsp left. This time, add 1 tsp water or mirin and mix.
Too saltyCooked down too much in step 3. Next time, turn off the heat sooner.
It burnedYou looked away in step 3. Remove any burnt pieces, and next time keep stirring.
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