Simmered Chicken and Bamboo Shoots

Simmered Chicken and Bamboo Shoots

This is our family's staple dish that I always make when bamboo shoots are in season It's easy and quick to make.

Ingredients: 2 servings

Bamboo shoots (boiled)
1 medium
Chicken thighs
250 ml
Dashi stock granules
1 teaspoon
3 tablespoons
3 tablespoons
1 tablespoon
Soy sauce
3 tablespoons


1. Cut the bamboo shoots and chicken into bite-sized pieces.
2. Lightly grease a pot, and brown the skin side of the chicken first over high heat. Brown the other side as well.
3. Add the bamboo shoots, water, dashi stock granules, sake, and mirin, then bring to a boil. Skim off the scum.
4. Add the sugar, and simmer for about 5 minutes over medium heat with a drop lid placed inside.
5. Swirl in the soy sauce at the end. Simmer for 7-8 minutes over medium heat until the chicken is cooked through, and you're done.
6. I simmer down the remaining sauce in the pot over high heat, and pour it on top of the dish when serving this to my family. Please taste it and try it if you like.

Story Behind this Recipe

My mother sent me bamboo shoots, which in Japan are thought of as spring vegetable. My meat-loving husband prefers this dish with meat instead of bonito flakes or wakame seaweed, so I make it with meat first for my family.