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How to Cook and Store Bamboo Shoot

Ingredients (Serves 4)

1 Cut off the hard parts at the root and remove the loose outer leaves.
Make a slice lengthwise through the skin from the root to the tip, and peel off the outer layer. Make another vertical slice through the tip, remove the extremity, peel off the tough outer layers, and slice off the hard tip.

2 Put the bamboo shoot in a pot with plenty of water, and add 200ml of rice bran. Add two to three seedless hot chilies, and turn on the heat.

3 When the liquid comes to a boil, put a drop lid directly over the pieces of bamboo shoot, and cook them till they soften.
Poke them with a bamboo skewer to know when they're done.
Let them cool with the cooking water, and later rinse them under running water.

4 Put The bamboo shoots with plenty of water in an airtight container, and store them in the refrigerator. If you change the water every day, they'll keep for 4 to 5 days.

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