Go Back

Pan-Grilled Fresh Bamboo Shoots　焼き筍

Fresh bamboo shoots are one of Japan’s most treasured vegetables to eat in springtime. When prepared properly, they have a delicate sweetness and subtle aroma that preserved versions simply cannot match.
In this recipe, I show you how to cook fresh bamboo shoots step by step, using traditional Japanese methods to remove bitterness and preserve their natural flavor. Once prepared, the bamboo shoots are simply grilled to enhance their texture and flavor, and served in two easy variations — with butter soy sauce and a rich miso mayo sauce.
Simple, seasonal, and deeply satisfying, this dish brings out the true beauty of fresh takenoko (bamboo shoots).
Print Recipe Pin Recipe
Servings: 2 people
Ingredients Method Notes

Ingredients
  

  • 1 raw bamboo shoot
  • 5-6 cups togijiru rice water (or 1-2 tablespoons of uncooked Japanese white rice)
  • 1-2 dried red chilli (takanotsume)
  • 1-2 tbsp butter
  • 1 tsp soy sauce
  • 1 tsp miso
  • 1/2 tsp Kewpie mayonnaise
  • 1/4 tsp sugar
  • 1/4 tsp water
  • 1 tbsp oil

Method
 

  1. Cut off about half an inch of the bottom of the bamboo shoot. Then remove a few of the outer layers of the husk.
  2. Cut off the top diagonally, and slit the bamboo lengthwise to a depth of about 1/3 inch with a sharp knife.
  3. Add the bamboo shoot to the togijiru in a big pot, and heat to a boil. Add 1-2 dried red chilli (takanotsume), and boil on medium heat. Place drop lid (otoshibuta) or any suitable object, such as a stainless steel steaming rack, to gently hold the shoot underwater.
  4. Then cover with a lid. Simmer for at least 1 hour. Then open the lid and test the tenderness of the bamboo shoot with a skewer, by sticking it into the thickest part. Keep on simmering until the skewer penetrates smoothly to the center of the bamboo shoot.
  5. Once that happens, remove the otoshibuta (or weight) and turn off the heat. Cover again with the lid, and let the pot cool down completely, which may take several hours.
  6. When the pot is at room temperature, remove the bamboo shoot from the pot. Then gently remove the brown husks under cold running water.
  7. Trim off any brown parts at the top or the bottom of the bamboo shoot. Then place it in cold clean water until it is ready to use.
  8. Cut the shoot in half lengthwise, then slice each half into about 7 slices.
  9. For the butter soy sauce recipe: Heat a frying pan on medium heat and add 1-2 tablespoons of butter. Once the butter melts, add the bamboo slices and pan-grill for 1.5 minutes on one side until the surface has nice brown color.
  10. Flip them and pan-grill the other side for 1.5 minutes or until the surface gets brown, and they are ready. Remove them from the pan and add a little soy sauce to taste.
  11. For the miso mayo sauce recipe: Mix 1 teaspoon of miso, 1/2 teaspoon of Kewpie mayonnaise, 1/4 teaspoon of sugar, and 1/4 teaspoon of water in a small cup, and stir together well.
  12. Heat the frying pan and add 1 tablespoon of oil. Add the bamboo shoot slices and pan-grill for 1.5 minutes each side until the surface gets nicely brown. Add the miso mayo sauce to taste.
    They are ready!  We hope you enjoy your "TOKYO FLAVORS, NEW YORK STYLE" meal! Itadakimasu!

Notes

In New York, fresh bamboo shoots are usually available in Chinatown, and spring is the peak season to enjoy them.
Freshness is especially important when it comes to raw bamboo shoots. To fully appreciate their delicate sweetness and aroma, try to boil them as soon as possible after purchasing. After boiling, store the bamboo shoots, submerged in clean cold water, in the refrigerator.  For the best flavor, enjoy them as soon as you can - the longer they sit in water, the more their natural umami will fade.
There are many ways to use bamboo shoots in your cooking. You can slice them and add them to sautéed dishes, rice, soups, or dumpling fillings. Since the preparation takes time, I recommend boiling not just one but two bamboo shoots at once, so you can enjoy them in a variety of dishes over several days.
Please note: Fresh bamboo shoots always need to be boiled before cooking, because raw bamboo contains natural compounds that can be harmful.