All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Takenoko no tsukeyaki / sauteed bamboo shoots

You can make this in a breeze, can't you?
Especially good with bamboo shoots in season.

1/2 takenoko no mizuni boiled bamboo shoot

For marinade
2 tbsp sake
1 tbsp mirin
1 1/2 tbsp soy sauce

Olive oil (not in photo)


Mix all ingredients (sake, mirin and soy sauce) for the marinade.

Slice bamboo shoot 0.5-0.8 cm thick, and put in the marinade for 10 minutes.

Flip halfway through to make sure both sides get flavor.


Heat 2 tsp olive oil and saute on medium to medium-high heat until surface browns. 

Place on plate, pour ponzu, and immediately serve.

  • This should be treated as a seasonal dish. While boiled bamboo shoots are available at Japanese or Chinese grocery stores year around, spring is the best time. 
  • Canola or sesame oil works fine too. Extra virgin olive oil's fruity aroma goes well with ponzu., and is a slight change from usual.

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