Grilled Bamboo Shoots
2 people added this to their Recipe Box
(Yaki Takenoko)
Use whole bamboo shoots (not sliced) because they are easier to grill. Cans vary from 8.5 to 10 oz (240 to 300 g), and any size works fine.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 209 |
| pro | 3 g |
| total fat | 14 g |
| sat. fat | 1 g |
| carb | 13 g |
| fibre | 2 g |
| chol | 0 mg |
| sodium | 1091 mg |
| potassium | 141 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 5% |
| vit C | 3% |
| folate | 3% |
Suggested Recipes
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1 can (8.5 oz/240 g) whole bamboo shoots, drained
1 tbsp (15 mL) each sake and salt
1 tbsp (15 mL) vegetable oil
2 tbsp (25 mL) mirin
1 tbsp (15 mL) Japanese soy sauce
bonito flakes (optional)
Preparation:
Cut bamboo lengthwise into thirds, or sixths if large. Bring small saucepan of water, sake and salt to boil; blanch bamboo for 3 minutes. Drain and pat dry.
Brush oil over bamboo. Heat grill pan or grill on medium-high heat; cook bamboo, turning once, until grill-marked, 6 minutes. Transfer to shallow bowl.
Combine mirin and soy sauce; pour over bamboo and let cool. (Make-ahead: Refrigerate in airtight container for up to 2 days.)
To serve, strain bamboo; sprinkle with bonito flakes (if using). Serve at room temperature or chilled.
Brush oil over bamboo. Heat grill pan or grill on medium-high heat; cook bamboo, turning once, until grill-marked, 6 minutes. Transfer to shallow bowl.
Combine mirin and soy sauce; pour over bamboo and let cool. (Make-ahead: Refrigerate in airtight container for up to 2 days.)
To serve, strain bamboo; sprinkle with bonito flakes (if using). Serve at room temperature or chilled.
Tags:
Side Dish; Lunch; Vegetables; Boil/Simmer; BBQ/Grill; Japanese; Make-Ahead;
Source
Canadian Living Magazine: May 2009
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