Simmered Bamboo Shoots in a handmade Japanese-style ceramic bowl.

Simmered Bamboo Shoots

Course: Appetizer, Side Dish
Cuisine: Japanese
Keyword: bamboo shoot, dried bonito flakes, katsuobushi, nimono
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Cooked in classic Japanese seasonings, Simmered Bamboo Shoots is a simple and elegant dish to enjoy during springtime when fresh bamboo shoots are in season. Crunchy and savory, they make a great side dish or accompaniment for drinks.




  • 2 Tbsp sake
  • 2 Tbsp mirin
  • 1 Tbsp sugar
  • 2 Tbsp soy sauce
  • 1 ½ cup water (350 ml) (you can use dashi too)


  1. Gather all the ingredients.
    Simmered Bamboo Shoots Ingredients
  2. Combine all the seasoning ingredients (2 Tbsp sake, 2 Tbsp mirin, 1 Tbsp granulated sugar, 2 Tbsp soy sauce, and 1 ½ cup water) in a saucepan.
    Simmered Bamboo Shoots 1
  3. Cut the bamboo shoots: cut the top 2-inch section into wedges. Then thinly slice the bottom section into quarter rounds, ¼ inch thickness.
    Simmered Bamboo Shoots 2
  4. Add the bamboo shoots in the seasonings in the saucepan. Place the otoshibuta (drop lid) on top, and bring to a simmer over medium heat.
    Simmered Bamboo Shoots 3
  5. Once the sauce is reduced to one third, remove the otoshibuta.
    Simmered Bamboo Shoots 4
  6. [Optional] In a frying pan without oil, heat up katsuobushi until it gets dry and fragrant. Let cool a little bit and break the katsuobushi into fine pieces with hands.
  7. Sprinkle Katsuobushi over the bamboo shoots and mix. Turn off the heat and serve at room temperature in a bowl. If you can find kinome leaves (I cannot get it here), garnish over the bamboo shoots. To get the fragrance going, quickly press the leaves between your hands like clapping motion. You can keep tosani in the refrigerator for up to 3 days.

    Simmered Bamboo Shoots 5

Recipe Notes

Recipe by Namiko Chen of Just One Cookbook.  All images and content on this site are copyright protected.  Please do not use my images without my permission.  If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source.  Thank you.