Takenoko No Nimono (Simmered Bamboo Shoots) Recipe

Simmered bamboo shoots takenoko no nimono recipe

The Spruce Eats / Cara Cormack

Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Servings: 2 servings
Nutrition Facts (per serving)
123 Calories
2g Fat
9g Carbs
15g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 123
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 3%
Cholesterol 22mg 7%
Sodium 772mg 34%
Total Carbohydrate 9g 3%
Dietary Fiber 2g 5%
Protein 15g
Calcium 54mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.


  • 1 cup sliced pre-cooked bamboo shoot (about half of one piece)
  • 2 cups water
  • 1/2 cup dried bonito flakes
  • 1 tablespoon soy sauce
  • 1 tablespoon mirin
  • 1/2 tablespoon sake
  • 1/2 teaspoon granulated sugar
  • Optional: dash of salt
  • 1 tablespoon dried bonito flakes

Steps to Make It

  1. Gather the ingredients.

    Simmered bamboo shoot ingredients
    The Spruce Eats / Cara Cormack 
  2. Cut bamboo shoot in half and rinse in cold water to remove any white, gritty residue.

    Cut bamboo shoots
    The Spruce Eats / Cara Cormack
  3. Slice the bamboo into medium-sized pieces.

    Slice the bamboo
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  4. In a medium pot, add water and 1/2 cup of dried bonito flakes to make the dashi, or bonito stock, which will be used to simmer the bamboo shoots. Bring the mixture to boil on medium-high heat for 5 minutes.

    Add dried bonito flakes
    The Spruce Eats / Cara Cormack
  5. Turn off heat and allow the bonito flakes to sink to the bottom, about 5 more minutes.

    Turn off heat
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  6. Line a mesh sieve with a paper towel. Holding the sieve over a bowl, strain the dashi, removing all of the bonito flakes.

    Put through sieve
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  7. Pour the clear dashi back into the pot.

    The Spruce Eats / Cara Cormack
  8. Add the sliced bamboo shoots to the dashi and bring to a gentle boil, then reduce heat to medium-low and simmer for 20 minutes.

    Add sliced bamboo shoots
    The Spruce Eats / Cara Cormack
  9. Add soy sauce, mirin, sake, and sugar and simmer for an additional 5 minutes or until the simmering liquid is gone.

    Add soy sauce, mirin, sake
    The Spruce Eats / Cara Cormack
  10. Add the salt and 1 tablespoon dried bonito flakes to the cooked bamboo shoots and toss.

    Add salt and bonito flakes
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  11. Serve while warm.

    The Spruce Eats / Cara Cormack


  • Substitute 1 teaspoon dried katsuo dashi (bonito stock) per 2 cups of water if you will not be making the dashi from scratch.