Spring Simmered Bamboo Shoots with Bonito Flakes

Spring Simmered Bamboo Shoots with Bonito Flakes

I always make this when spring comes.
Simmering for a while gives this dish a rich flavor. It will be a ready-to-serve side dish in spring. Enjoy the seasonal taste.


Boiled bamboo shoots
2 small (about 400 g)
2 tablespoons
Soy sauce
2 tablespoons + 1 teaspoon
2 teaspoons
Dashi stock
2 cups
You can substitute the dashi stock with 2 cups water and 1 teaspoon dashi stock granules
Bonito flakes (fine ones)
3-5 g
as needed of each


1. Refer to Recipe ID: 2161320 for boiling the bamboo shoots, and remove the bitterness.
2. Cut the bamboo shoots in half, and slice into 7 mm thick quarter-rounds. Cut the bamboo shoot tops in half or quarters.
3. Add the bamboo shoots and bonito flakes in heated oil, stir-fry, and coat everything with oil. Be sure not to burn them.
4. Pour in the dashi stock to Step 3, add the sugar, and simmer for about 5 minutes over medium heat.
5. Add rest of the seasoning ingredients, and simmer for 15-20 minutes, stirring and flipping them over with cooking chopsticks from time to time. (The bamboo shoots won't break apart much while simmering.)
6. Once the sauce has reduced to less than 1/3 the original amount, turn off the heat, and leave for a while to let the bamboo shoots absorb the flavors.

Story Behind this Recipe

Bamboo shoots go well with oil, so we normally stir-fry them before simmering.
I've been eating this dish since I was little.