Grilled Bamboo Shoots

Author: Canadian Living

(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.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: May 2009

Ingredients

  • 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)

Method

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.

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

%RDI

  • Iron 5.0
  • Fibre 0.0
  • Folate 3.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Grilled Bamboo Shoots

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