Shimane Prefecture

Takenoko sanshouni(simmered bamboo shoots with Japanese pepper)

Takenoko sanshouni(simmered bamboo shoots with Japanese pepper)
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Ingredients (For 2 persons)

  • bamboo shoot 1 piece
  • Bonito soup stock 360cc
  • dried bonito flakes Appropriate amount
  • Seeds of sansho (Japanese pepper) 20g
  • sake 2 tbsp.
  • Leaves of sansho (Japanese pepper) 1 leaf
  • mirin (sweet cooking sake) 2 tbsp.
  • light soy sauce 2 tbsp.

How to cook

  • 1. Boil bamboo shoots to remove the roughness and cut into 5 cm strips.

  • 2. Combine bonito broth and seasonings, add bamboo shoots and bring to a boil.

  • 3. After boiling down a little, add the dried bonito flakes to the cloth and simmer slowly.

  • 4. When water content is reduced, place on a plate and garnish with sansho (Japanese pepper) leaves.

Recipe Arrangements

Bamboo shoots may be boiled in water. Add sansho (Japanese pepper) seeds as an accent.

provider : Recipe provided by : Mr. Masaru Morii, Executive Director, Shimane Culinary Association

* Recipes vary depending on the region and home.