Now that we've done all that harvesting, it's time to cook the bamboo shoots. The canned or vacuum packed shoots are parboiled and ready to eat. If you purchase or dig fresh bamboo, you must cook them before adding them to your recipe.
Add rice bran (nuka) to the cooking water. If you don't have any, save the milky rinse water from washing rice and use that for cooking the shoots. There is no need to remove the leaves or dirt before cooking. Make a cut along the length of the outer curved portion of the shoot halfway through and trim the point off with a diagonal cut. Add to the pot and cook about half an hour. If they are tender (give them a poke) they are ready to peel, slice and add to your favorite stir fry or other dish. We leave ours in the cooking pot overnight to cool and finish the process in the morning.
Ideas for using bamboo as a side dish:
1. Paper thin slices mixed with su-miso vinegared miso (strained miso, with a touch of mirin, sugar, rice vinegar made into a dressing)
2. Thicker slices boiled with soy sauce, mirin, dried fish flakes.
3. Thin slices mixed with mayonnaise, a touch of mirin, canned tuna.
2 comments:
Wow, so little is left that's edible. Reminds me some of artichokes--all those leaves, such a tiny heart. :D Fun watching the basic process. THANKS.
I've done this with the Moso from my yard. That outside boiler looks handy. I'll have to make one from bricks! Thanks for sharing.
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