Bamboo Shoots (Takenoko) Rice and Clear Soup

It's SHINYA SHOKUDOU series. This time it's about BAMBOO SHOOTS or takenoko. We rarely have fresh bamboo shoots  readily available in most traditional markets unless it's near Chinese New Year and my mom seldom buys canned bamboo shoots. So when it's that time again and my mom bought some bamboo shots, I asked her halved piece of a big bamboo shoot and tried the new recipes =D

23 January 2017 - Takenoko no O-suimono

The recipe is from Cookpad 

Takenoko no O-suimono (Bamboo Shoot Clear Soup)

1 Bamboo shoot
4 Tbsp  Dried wakame seaweed (I used the dried red seaweed)
4 cup    Dashi stock
4 Tbsp  Sake
1 tsp     Mirin
1/2 tsp  Salt
2-3 Tbsp Soy sauce


 

16 January 2017 - Takenoko Gohann

The recipe is from Just Hungry
 
Takenoko Gohan (Bamboo Shoot Rice)

This is a method to cook it in a rice cooker. This is a vegan dish.

    3 rice cooker cups (1 cup = 180ml) rice
    3 dried shiitake mushrooms, pre-soaked until soft
    1/2 small to medium cooked bamboo shoot (about 4 oz / 120g)
    1 Tbs. sake
    1 Tbs. mirin
    1 Tbs. soy sauce
    1/2 to 1 tsp. salt (less salt if you intend to eat this as part of a Japanese meal with other salty things; more if this is served as a side-dish Western style)
    The soaking liquid from the shiitake, plus added water if needed
    (I add small diced carrots for color)