Takenoko-no-misoni (Simmered Bamboo shoot in Miso) ｜ Our Regional Cuisines
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Image source: Yae Morinaga
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Image source: Yae Morinaga
RECIPE
Ingredients (4 servings)
- Bamboo Shoots 1 (400g)
- Rice Bran If unavailable, you can use the rinsing water of rice or include a handful of raw rice. Rice bran can be obtained for free at unmanned rice milling facilities. Sometimes, bamboo shoots with rice bran are also sold in supermarkets. 1 handful
- Red Chili Pepper 1
- Barley Miso 2 tbsp.
- Sake 2 tbsp.
- Soy Sauce 1 tsp.
- Dashi (Japanese Soup Stock) 1 cup
- Bud of Japanese pepper tree As needed
How to cook
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1. Cut the tip of the bamboo shoot diagonally and make a single incision from the cut-off part to the skin.
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2. Place the bamboo shoots in a large pot, add plenty of water, rice bran, and the halved red chili pepper (with seeds), then boil over high heat.
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3. Once it boils, maintain a rolling boil for 1 hour, then turn off the heat.
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4. Let it cool overnight.
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5. The next morning, peel the skin of the bamboo shoots. If not using immediately, soak in water and store in the refrigerator. If you change the water daily, it can last for about 3 days.
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6. Cut the soft tip of the boiled bamboo shoots into comb shapes and the other parts into semi-circles.
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7. In a pot, combine bamboo shoots and seasonings, heat it, dissolve the miso, and simmer until the broth reduces.
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8. Serve in a bowl and garnish with bud of Japanese pepper tree.
provider : Yae Morinaga
Recipes vary depending on the region and home.
Contact
Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries
Tel:+81-3-3502-5516
