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.
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.
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.