Simmered Bamboo Shoots (Takenoko no Nimono) たけのこの煮物

Bit Bit bought a packet of bamboo shoots from Giant recently, intending to make a Japanese dish out of it. After thinking through, simmered bamboo shoots (takenoko no nimono) seemed like an easy and delicious dish, so Bit Bit proceeded to make takenoko no nimono.

This dish took about 45 minutes, as time is needed to simmer the bamboo shoots till it has great flavour.

Things that Bit Bit found out about Takenoko no Nimono:

• Nimono are dishes that are simmered till the stock gets absorbed by the food. One type of nimono is the takenoko no nimono.
• Bamboo shoots are high in nutritional value, low in calories and high in protein.
• This dish is not only healthy, and it is also very filling, which is great for those on diet.
• For non-vegetarians, adding some bonito flakes (katsuobushi) also adds a fragrant flavour to the takenoko no nimono.

Ingredients that Bit Bit used for Takenoko no Nimono:

1. Boiled Bamboo Shoots - 1 Packet of 250gm
2. Dried Kelp (Kombu) - 1 Small Rectangle Piece
3. Water - 2 Cups
4. Mirin - 1.5 Tbsp
5. Light Soy Sauce - 1.5 Tbsp

Method that Bit Bit used to make Takenoko no Nimono:

1. In a pot, add the 2 cups of water and kombu. Bring to a boil and simmer for 15 minutes.
2. Bring another pot of water to boil.
3. Wash and cut the bamboo shoots into bite sizes.
4. Boil the bamboo shoots for about 5 to 10 minutes and remove.
5. When the kombu stock has simmered for 15 minutes, cut the kombu into strips.
6. Add in mirin and light soy sauce, and bring the stock to a boil.
7. Add in the boiled bamboo shoots and let it boil in the stock till all the stock is gone. It takes about 15 to 20 minutes.
8. Serve and eat!