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Takenoko no tosani
Simmered bamboo shoots
筍の土佐煮 (takenoko no tosani): Kyoto spring bamboo shoots simmered in dashi and coated in bonito flakes
In Kyoto and the hills around Nagaoka, April means fresh bamboo shoots, and almost every home cooks a pot of tosani: shoots simmered in dashi and soy, then tossed in crumbled bonito flakes (the 'Tosa' style, after the bonito-fishing province on Shikoku). It is served as a small side with rice and grilled fish, or packed into bento boxes. Suitable as part of a balanced diet: it is high in fibre and uses only a teaspoon of sugar, which you can leave out or swap for a sweetener. About 45 kcal and 5 g carbohydrate per portion. The usual mistake is using fresh, unboiled bamboo shoots straight away; raw shoots must be pre-boiled for an hour (traditionally with rice bran) to remove bitterness and natural toxins, so use ready-boiled vacuum-packed shoots unless you do that step. Chef's tip: let the shoots cool in the broth so they drink it up before you add the bonito.
- Total time
- 35 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 14 oz ready-boiled bamboo shootsrinsed
- 1 ¼ cups dashi (kombu and bonito stock)
- 1 ½ tbsp light soy sauce
- 1 tsp sugar (or sweetener)optional
- 4 sansho leaves (kinome) (optional)to garnish
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Method
0/5 doneStep 1: Cut the tips of the 14 oz ready-boiled bamboo shoots into wedges lengthways and the thicker base into 1 cm half-moons. Rinse off any white residue (it is harmless tyrosine).
5 minStep 2: Put the bamboo in a small pan with the 1 ¼ cups dashi (kombu and bonito stock), 1 ½ tbsp light soy sauce and 1 tsp sugar (or sweetener). Bring to a simmer and cook gently with a small lid resting on the shoots for 15 minutes.
15 minStep 3: Uncover and simmer 5 minutes more until only a few spoonfuls of liquid remain and the shoots look glossy and amber.
5 minStep 4: Turn off the heat and let it cool for at least 10 minutes. Crumble the ⅓ oz dried bonito flakes (katsuobushi) between your fingers and toss through so it clings to every piece.
10 minStep 5: Serve warm or at room temperature, topped with 4 sansho leaves (kinome) if you have it.
1 min
Nutrition per serving
- Calories
- 45 kcal
- Protein
- 5 g
- Carbs
- 5 g
- Fat
- 1 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does takenoko no tosani take?
- About 35 minutes in total: 10 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of light soy sauce?
- Tamari, same amount (gluten free).
- What can I use instead of sugar (or sweetener)?
- Caster sugar, same amount.
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