Stewed Spring Bamboo Shoots with Soy Sauce and Mirin

Ingredients

• 500g (1.1 lb) fresh spring bamboo shoots 500g (1.1 lb) fresh spring bamboo shoots
• 2 cups (470ml) dashi stock 2 cups (470ml) dashi stock
• 1/4 cup (60ml) soy sauce 1/4 cup (60ml) soy sauce
• 1/4 cup (60ml) mirin 1/4 cup (60ml) mirin
• 2 tablespoons sugar 2 tablespoons sugar
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 2 green onions, thinly sliced 2 green onions, thinly sliced
• 1 teaspoon sesame oil (optional, for garnish) 1 teaspoon sesame oil (optional, for garnish)

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 4g, 0.5g
• Carbohydrates (total, sugars): 18g, 10g
• Protein: 3g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Prepare the bamboo shoots by removing the tough outer layers and cutting them into bite-sized pieces.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the bamboo shoots and sauté for a few minutes until lightly browned.
3. 3.
   Pour in the dashi stock, soy sauce, mirin, and sugar. Stir well to combine.
4. 4.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 30 minutes, or until the bamboo shoots are tender.
5. 5.
   Remove the lid and continue simmering for another 10 minutes to allow the sauce to thicken slightly.
6. 6.
   Garnish with sliced green onions and drizzle with sesame oil, if desired.
7. 7.
   Serve the Stewed Spring Bamboo Shoots hot as a side dish or as part of a traditional Japanese meal.

Treat your ingredients with care...

• Bamboo shoots — Make sure to remove the tough outer layers before cooking to ensure a tender texture.
• Dashi stock — If you can't find dashi stock, you can substitute it with vegetable stock or water for a milder flavor.
• Mirin — If you don't have mirin, you can use a combination of rice vinegar and sugar as a substitute.
• Sesame oil — Drizzling sesame oil over the dish adds a nutty aroma and enhances the overall flavor. However, it is optional and can be omitted if desired.
• Green onions — Slice the green onions thinly to add a fresh and aromatic touch to the dish.

Tips & Tricks

• To enhance the flavor, you can add a small piece of kombu (dried kelp) to the stew while simmering.
• If you prefer a sweeter taste, you can increase the amount of mirin or sugar.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated before serving.
• Serve the Stewed Spring Bamboo Shoots with steamed rice and pickled vegetables for a complete Japanese meal.
• For a variation, you can add other vegetables such as carrots or mushrooms to the stew for added texture and flavor.

Serving advice

Serve the Stewed Spring Bamboo Shoots as a side dish alongside steamed rice and miso soup. It can also be enjoyed as part of a traditional Japanese meal with various small dishes.

Presentation advice

Arrange the Stewed Spring Bamboo Shoots in a shallow bowl, allowing the glossy sauce to coat the bamboo shoots. Garnish with sliced green onions and drizzle with a touch of sesame oil for an attractive presentation.