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CONTENTS

1 Koma

2 Event Calendar
3 Sake (Japanese Rice Wine)
4 Japanese Cooking
5 Cha- no- yu
6 expecting a baby
7 O-hanami
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vol.18

 

Japanese Cooking ~”Sauteed Fresh Takenoko~

 
 

Spring 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.

Ingredients ( 4 servings )

A: 400g boiled fresh Takenoko , 200g boneless chicken, 15 snow peas,1.5 tbsp. salad oil

B (seasoning):  3 tbsp. each of Sake, Mirin and soy sauce, 2 tsp. sugar

Directions

1. Cut the chicken into a bite size. Cut Takenoko in quarter- rounds. Boil snow peas quickly and cut in half diagonally.

2. 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.

Note: How to boil fresh Takenoko (bamboo shoots)

Though boiled fresh bamboo shoots are sold at markets, try to boil Takenoko with outer layers at home.

1. Remove 5 or 6 of the outermost layers of the Takenoko and cut off the top and make a deep cut lengthwise.

2. 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 4050 minutes until tender.

3. Let it stand to cool. Remove the skin, wash and soak in clear water.

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