Wash the bamboo shoot. Peel off 2 or 3 pieces of the husk. Cut off 3 cm. of the top diagonally.
Put the water and rice bran (or the water that has been used to wash rice) in a pot. Add the bamboo shoot and bring to a boil.
Reduce the heat and simmer for 1 hour. Remove from the heat and keep at room temperature for 24 hours.
Peel off all the husk.
To preserve the boiled bamboo shoot for a couple of days, place in a container and cover with water and store in the refrigerator.
Recipes with Cooked Boiled Bamboo Shoot
Japanese foods recipes