Takenoko No Nimono (Simmered Bamboo Shoots) Recipe

Bamboo shoots, or takenoko, are a commonly used vegetable in Japanese cuisine and can be prepared in a variety of ways. Simmered bamboo shoots, also known in Japanese as takenoko no nimono, is a general term for simply preparing takenoko by cooking it in dashi (stock) and seasonings such as soy sauce, mirin, sake and sugar. When dried bonito flakes, or katsuobushi, is added, this dish may also be referred to as takenoko no tosani.

Takenoko is usually in season in the spring, during the months of March through May. While not as readily available, fresh bamboo shoots might be found at Japanese grocery stores in the West, or at select farmers markets. More common, however, are canned bamboo shoots or pre-cooked and vacuum packed bamboo shoots. If pre-cooked vacuum packed bamboo shoots are available at your local Japanese grocery store, I highly recommend using this over canned bamboo shoots.

Pre-cooked vacuum packed bamboo shoots are boiled in water with rice or rice bran, which helps to remove bitterness from the fresh shoot. When the bamboo shoot is first cut in half, you will notice a gritty white residue in the folds of the shoot. This is residue from the rice bran. Gently rinse the bamboo shoot with water to remove the residue prior to cooking.

Cooked bamboo shoots have a crunchy texture. If you prefer a softer texture, I recommend adding an additional 1/2 cup of water to the recipe below, and simmering the bamboo shoots an additional 10 minutes prior to adding the seasonings.