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


Jagaimo to takenoko no pirikarani / potatoes and bamboo shoots in spicy broth


2-3 medium potatoes (handful small new potatoes)
1/2 takenoko no mizuni boiled bamboo shoot
1 green onion
150 cc water
1 tbsp gochujang
1 tbsp sake
1/2-1 tsp sugar
1/2 tbsp soy sauce
1 red chili pepper (sliced)
1/4-1/3 niboshi dried sardine
1/2 tbsp sesame oil
1/2 tbsp toasted white sesame seeds


Crush niboshi with bottle opener or knife handle.

Dice bamboo shoots into a matching size with small new potatoes.
If medium/large potatoes are used, dice them in 3-4 cm pieces.

Chop the white section of green onion into 3cm, and thinly slice the green section.


Heat sesame oil, put bamboo shoots and potato, and saute.
Add red chili pepper and the white section of green onion, and saute.


When some areas are lightly browned, add water, gochujang, sake, sugar and soy sauce, cover, and cook on medium heat until soft, for 5 minutes or so.


When soft, remove cover and boil down liquid.

Sprinkle toasted white sesame seeds and mix.

Serve and garnish with sliced green onion.

  • Spiciness depends on gochujang. If spicy gochujang is used, red chili pepper can be omitted.

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