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How to boil bamboo shoot

  • Japanese: Takenoko no yugakikata


  • 900 g bamboo shoot
  • 60 g rice bran and 3 liters water (or 3 liters water that has been used to wash rice if rice bran is unavailable)
Step 1

step 1:

Wash the bamboo shoot. Peel off 2 or 3 pieces of the husk. Cut off 3 cm. of the top diagonally.

Step 2

step 2:

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.

Step 3

step 3:

Reduce the heat and simmer for 1 hour. Remove from the heat and keep at room temperature for 24 hours.

Step 4

step 4:

Peel off all the husk.

Step 5

step 5:

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