Takenoko No Nimono (Simmered Bamboo Shoots) Recipe
Takenoko no Nimono is a traditional Japanese dish featuring tender bamboo shoots simmered in a savory dashi broth with bonito flakes.
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Instructions
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Rinse bamboo shoots in cold water to remove any residue, then slice them into medium pieces.
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In a pot, combine water and 1/2 cup dried bonito flakes; boil for 5 minutes, then remove from heat and let rest for 5 minutes to allow flakes to settle.
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Strain the dashi through a paper towel-lined sieve into a clean bowl, then return the clear dashi to the pot.
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Add the sliced bamboo shoots to the dashi, bring to a boil, then reduce heat to medium-low and simmer for 20 minutes.
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Stir in soy sauce, mirin, sake, and sugar; continue simmering for an additional 5 minutes or until the liquid has mostly evaporated.
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Add salt and 1 tablespoon dried bonito flakes to the cooked bamboo shoots and toss to combine.