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.
- Portion size 4 servings
- Credits : Canadian Living Magazine: May 2009
- 1 can whole bamboo shoot drained
- 1 tablespoon sake
- 1 tablespoon salt
- 1 tablespoon vegetable oil
- 2 tablespoons mirin
- 1 tablespoon Japanese soy sauce
- bonito flakes (optional)
MethodCut 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.
Nutritional facts Per serving: about
- Sodium 1091 mg
- Protein 3 g
- Calories 209.0
- Total fat 14 g
- Potassium 141 mg
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 13 g
- Iron 5.0
- Folate 3.0
- Calcium 1.0
- Vitamin C 3.0