bamboo shoot/sprout　たけのこ

たけのこ

レシピ

作り方

0: 【parboil a bamboo shoot】
Add about 50g of rice bran to 1㎏ of Bamboo shoot

1: Cut off about 5cm of the tip and make a vertical cut.
Peel off about 3 layers by hand, scrape off small spots at the roots.

2: Wash the bamboo shoot. Place in a large pot and add rice bran and then pour plenty of water.

3: Simmer on high heat. When it comes to a boil, turn the heat to low and cook for 30 minutes with a drop-lid.
(you can also use paper towel or heat resistant plate instead of drop lid)
Be careful not to let it boil over.

4: It's done when a skewer(folk) go through into the base easily.
Turn off the heat and leave it until it cools down.

5: After it cools down, wash carefully and peel off the brown skin.

6: Put it zipper bag, immerse completely in water and store in the refrigerator.
It will last for 5 days if you keep refrigerated. Please change the water every day.

ポイント

Usually, rice bran is placed next to the Takenoko section of a supermarket.
Instead of using rice bran, you can also pre-cook Takenoko using unwashed rice（about 3tbsp）or baking soda（about 1tsp per 1L of water）.