is the time when plants are in bud. Especially fresh young bamboo shoots, Takenoko, are on the markets only at
this season. Freshly harvested bamboo shoots are soft with nice flavor. They
are used in a variety of dishes and the following recipe is one of them.
( 4 servings )＞
A: 400g boiled fresh Takenoko
, 200g boneless chicken, 15 snow peas,1.5 tbsp. salad oil
(seasoning): 3 tbsp. each of Sake, Mirin and soy sauce, 2 tsp. sugar
Cut the chicken into a bite size. Cut Takenoko
in quarter- rounds. Boil snow peas quickly and cut in half diagonally.
Heat the salad oil in a pan and sauté the chicken for 3 minutes. Add the sliced
Takenoko and sauté further. Put the
seasoning of B, place a small lid directly over it and simmer for 5 minutes,
shaking the pan occasionally, until the most of liquid disappears. Add the snow
peas before turning off the heat.
How to boil fresh Takenoko (bamboo
boiled fresh bamboo shoots are sold at markets, try to boil Takenoko with outer layers at home.
Remove 5 or 6 of the outermost layers of the Takenoko and cut off the top and make a deep cut lengthwise.
Put much water, 1/2 cup rice bran, 2 taka-no-tsume
(dried red pepper) and the Takenoko
in a big pot, and boil for 40～50
minutes until tender.
Let it stand to cool. Remove the skin, wash and soak in clear water.