Simmered bamboo shoots in miso

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Unless we eat this once a year.
< japan bowl / Isaburo Kado >

This is typical dish of bamboo shoots.



  1. Cut bamboo shoots into quarters. Cut the tip into 2 inch wide and the other into 1/2 inch wide.
  2. Scrape the sand off Kombu by fingers carefully. Cut Kombu into 1/2 inch and put them on the bottom of pot. Put bamboo shoots on the Kombu and add 1/2 cup sake, 2 tablespoons mirin and 2 tablespoons miso. Pour water over them till it barely covers them. Simmer for 30 minutes over a medium flame until Kombu becomes pulpy (If you use pressure cooker, boil for 15 minutes and leave for 10minutes). Finally, add 1 tablespoon miso to savor and simmer for a while.
  3. Garnish kinome, if you have. Put Kinome on your palm and slap it to deepen its aroma.


Illustration :How to make Simmered bamboo shoots in miso