📝 About This Recipe
A quintessential celebration of spring in Japan, Takenoko no Nimono features tender, young bamboo shoots simmered in a delicate, savory-sweet dashi broth. This dish highlights the unique, crisp-yet-tender texture of the bamboo, enhanced by the umami of bonito flakes and the subtle earthiness of soy sauce. It is a refined example of 'washoku' (traditional Japanese cuisine), balancing seasonality with a deep, comforting flavor profile that evokes the awakening of the forest.
🥗 Ingredients
Main Ingredients
- 14 ounces Boiled Bamboo Shoots (Takenoko) (pre-boiled/vacuum-packed or fresh shoots prepared with rice bran)
- 2 sheets Aburaage (Deep-fried Tofu Pouch) (poured over with hot water to remove excess oil)
- 1 tablespoon Dried Wakame Seaweed (rehydrated in water)
The Simmering Liquid (Nimono Base)
- 2 cups Dashi Stock (preferably Awase Dashi made from kombu and katsuobushi)
- 2 tablespoons Usukuchi Soy Sauce (Light Color) (to preserve the bamboo's pale color)
- 2 tablespoons Mirin (high quality hon-mirin)
- 1 tablespoon Sake (Japanese cooking sake)
- 1 teaspoon Granulated Sugar (to balance the saltiness)
- 1/4 teaspoon Sea Salt (adjust to taste)
Aromatics and Garnish
- 1 small pack Katsuobushi (Bonito Flakes) (about 3 grams for extra umami infusion)
- 4-6 leaves Kinome (Sichuan Pepper Leaves) (for a citrusy, peppery finish)
👨🍳 Instructions
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1
Begin by prepping the bamboo shoots. If using pre-boiled shoots, rinse them thoroughly under cold water to remove any white lime-like residue (tyrosine) found in the crevices.
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2
Cut the bamboo shoots into bite-sized wedges. For the tender tip (ho-saki), cut vertically into wedges; for the firmer base, cut into half-moons about 1/2 inch thick.
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3
Prepare the aburaage by placing the sheets in a colander and pouring boiling water over them. This removes excess surface oil, allowing the tofu to better absorb the dashi broth.
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4
Cut the aburaage into 1/2-inch wide strips or bite-sized rectangles.
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5
In a medium saucepan, combine the 2 cups of dashi stock, sake, and sugar. Bring the mixture to a gentle simmer over medium heat.
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6
Add the bamboo shoots to the saucepan. Ensure they are mostly submerged in the liquid.
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7
Once the liquid returns to a simmer, add the mirin and usukuchi soy sauce. The light soy sauce is crucial here to keep the bamboo looking bright and golden.
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8
Place an 'otoshibuta' (a drop lid) or a piece of parchment paper directly on top of the ingredients. This ensures the heat and flavor are distributed evenly without the need for vigorous boiling.
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9
Reduce the heat to low and simmer for 15-20 minutes. You want the flavors to penetrate deep into the bamboo fibers.
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10
Five minutes before the end of cooking, add the prepared aburaage strips to the pot, tucking them into the liquid.
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11
In the final 2 minutes, add the rehydrated wakame seaweed and a handful of katsuobushi flakes. The extra bonito flakes (called 'Tosa-ni' style) add a wonderful textural element and umami punch.
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12
Turn off the heat. For the best flavor, let the dish sit for at least 10-15 minutes; as nimono cools, the ingredients soak up more of the seasoned broth.
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13
Gently transfer to a serving bowl, stacking the bamboo shoots to create height. Pour a little of the remaining broth over the top.
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14
Garnish with fresh kinome leaves. To release their fragrance, place a leaf in your palm and 'clap' your other hand over it once before placing it on the dish.
💡 Chef's Tips
Always use 'Usukuchi' (light) soy sauce if possible; regular soy sauce will turn the bamboo a dark, muddy brown. If using fresh bamboo shoots, they must be boiled with rice bran (nuka) for an hour first to remove bitterness. Don't skip the 'resting' phase; the cooling process is when the osmosis happens, drawing the dashi into the bamboo. If you can't find kinome, a small amount of lemon or lime zest can provide a similar bright contrast. Store leftovers in their liquid in the fridge; they taste even better the next day when served cold or reheated.
🍽️ Serving Suggestions
Serve as part of a traditional 'Ichijyu Sansai' (one soup, three sides) meal with grilled salted mackerel (Saba Shioyaki). Pairs beautifully with a crisp, dry Junmai Ginjo sake to complement the earthy notes of the bamboo. Serve alongside a bowl of steamed white rice or Takenoko Gohan (bamboo shoot rice) for a full spring theme. A side of miso soup with silken tofu and scallions balances the meal perfectly. Works wonderfully as a room-temperature addition to a spring picnic bento box.