Ever wondered how that tasty, crunchy little bamboo shoot you get in your stir-fry gets to the edible stage? Here’s your chance to learn how!
Here's what you need to make your boiled bamboo shoot. Your shoots, of course ^^;; Picking takenoko (bamboo shoots) is a whole 'nother story, so we won't be looking at that in this post ^^;;; You also need 2 whole dried red peppers and nuka (rice bran) or the water that comes from washing rice.
First, give your bamboo shoot a quick scrub with a soft brush to get all the loose dirt off.
Next, slice off a little of the bottom of the bamboo shoot. You don't want any nubbly root-bits hanging on, they're not edible. You can see the little purplish roots on mine. I dug too deep to dig this bamboo shoot!
Now you have to make a diagonal slice off the point of your bamboo shoot. The outside part is really, really tough, so make sure to use a heavy knife and watch your fingers! After you've cut off the tip. create a slice on one side down to the bottom. You should cut a little less than halfway through.
Put the shoots in a big pot and cover with water. Add about 1/2 a cup of nuka (rice bran) and 2 chili peppers. If you're using the rice water, fill the pot with that and skip the nuka. Boil the shoots until tender (you'll be able to stick a toothpick quite easily in the bottom end of the shoot). This could take as little as 20 minutes for a small shoot, or as long as an hour for large ones.
When the shoot's finished cooking,drain the water and let it cool. Peel off the outer, tough layers until you get to the tasty inner part! Don't burn yourself like I did ;) You can store this boiled bamboo shoot in cold water in the fridge for up to 5 days. However, you must change the water every day!
Now that you know how to make boiled bamboo shoot, you can use it in many dishes! Try your hand at “Takenoko gohan” (bamboo shoot rice).
~MS the Younger