Spring and early summer are the season for fresh bamboo shoots or takenoko 筍 in Japan but I have never seen fresh takenoko on sale at the grocery store here in the US. So, I have to use the pre-boiled and packaged variety. I have posted few bamboo shoot dishes in the past. This one is called “Tosa-ni” 土佐煮. Tosa is southernmost prefecture in the island of shikoku 四国 which is famous for bonito or katsuo 鰹 and dried and shaven bonito flakes called “” 鰹節. Simmered vegetable especially bamboo shoot in broth made of bonito flakes seasoned with soy sauce is often referred as “Tosa-ni”. I also added additional bonito flakes after the bamboo shoots were cooked and seasoned.
- Bamboo shoot, pre-boiled and vacuum packed (#1). I used only the bottom 1/3 for this dish and the rest was used to make .
- Bonito broth, I made about 3 cups with two dashi packs with bonito and kelp which is much stronger than usual broth.
- I sliced off the bottom 1/3, quartered and sliced into 1/2 inch quarter rounds (#2).
- I cooked it in plain boiling water for 3 minutes and drained.
- I put them back in a dry pan and added the bonito broth just covering the bamboo shoot (around 1/2 cup).
- I added light colored soys sauce (1/2 tbs) and a splash of mirin (or you could omit the mirin).
- Simmer with lid on until most of the liquid has evaporated (#3).
- I added two small packages (or whatever amount you like) of bonito flakes and mixed to coat. If the moisture is not enough, you could add a splash of the broth or soy sauce depending on the taste of the cooked bonito (I added the broth).