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


Takenoko no tsukeyaki / sauteed bamboo shoots in citrus soy sauce

This saute can be either strongly or softly flavored by adding or not adding marinade to the frying pan toward the end. Simply sauteing marinated bamboo shoots would naturally result in a soft flavor where their sweet yet tangy taste comes through. When a stronger flavor with punch is desired, continue sauteing bamboo shoots with some of the leftover marinade. In either case, eringi king oyster mushrooms compliment bamboo shoots really well.

1/2 of recipe (bamboo shoots & eringi mushrooms):
89 calories; 2.3 g protein; 1.2 g fat; 18.3 g carbohydrate; 15.8 g net carbs; 166 mg sodium (with 50% reduced-sodium soy sauce & ponzujoyu made with 50% reduced-sodium soy sauce); 0 mg cholesterol; 2.5 g fiber

1/2 of recipe (bamboo shoots, eringi mushrooms & vegetables):
95 calories; 3.0 g protein; 1.3 g fat; 19.1 g carbohydrate; 16.0 g net carbs; 172 mg sodium (with 50% reduced-sodium soy sauce & ponzujoyu made with 50% reduced-sodium soy sauce); 1 mg cholesterol; 3.1g fiber


1 small or 1/2 medium takenoko bamboo shoot (prep-boiled; 140 g in photo)
1 medium eringi king oyster mushroom (57 g in photo)
1/2 tsp oil of your choice (olive oil for fruity note, sesame oil for toasty flavor)

For marinade
1/2 tbsp soy sauce
1/2 tbsp ponzujoyu citrus soy sauce
1 tsp mirin
1/2 taka no tsume red chili pepper (slices)

*See Notes for the accompanying hakusai & spinach.


(Cut bamboo shoot lengthwise in half, as necessary.)
Slice bamboo shoot lengthwise into 6-7 mm thick slices.


In a tray, put all ingredients for marinade.

Put slices in marinade, and let sit for 10-15 minutes, flipping once or twice for even flavoring.


Heat oil, and saute eringi on medium heat.

When done (somewhat translucent), remove to plate or tray.
If frying pan looks wet from oil and moisture from eringi, wipe it off.


Saute bamboo shoot slices on medium heat until surface browns slightly.

Ready to serve when surface is toasty. 


If stronger flavor is desired, pour part of marinade, and continue sauteing until liquid is almost gone.


Plate with eringi and vegetables (see the last note below).

  • Use freshly prep-boiled takenoko for the best results!
  • Slice bamboo shoots thicker or cut in wedge shape for clearer taste contrast with marinade. This is especially recommended if opting for strong flavoring by pouring remaining marinade toward the end.
  • Slices of both bamboo shoots and eringi mushrooms can be grilled (without oil). If you do, brush bamboo shoot slices with marinade from time to time while grilling.
  • Ponzujoyu is to reduce the sodium content of marinade while giving the refreshing note of citrus. If not available, use more soy sauce (1 tbsp max.) and add 1 tsp sake and/or 1/2 tsp lemon (or other citrus) juice. Serving with lemon slices or wedges is also a good idea.
  • The above nutrition figures are based on the assumption that 80% of marinade is consumed, which is the case when more than half of marinade is poured into the frying pan. When leftover marinade is not added to the pan, sodium content per serving is lowered by at least 20-30 mg.
  • Accompanying vegetables in top photo: Hakusai napa cabbage (20 g, microwaved and cooled on zaru strainer) and spinach (30 g, blanched, cooled in cold water), after squeezing out excess water, are mixed with katuobushi bonito flakes (1 g).

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