Bamboo shoots recipe



Bamboo shoots or bamboo sprouts are the edible shoots (new bamboo culms that come out of the ground) of many bamboo species including Bambusa vulgaris and Phyllostachys edulis.

In certain parts of Japan, shoots from the giant timber bamboo Bambusa oldhamii is harvested in spring or early summer.

They are sold in various processed shapes, and are available in fresh, dried, and canned versions.

Young shoots from this species are highly sought after due to its crisp texture and sweet taste.

Older shoots, however, have an acrid flavor and should be sliced thin and boiled in a large volume of water several times.

The sliced bamboo is edible after boiling.

Pickled bamboo, used as a condiment, may also be made from the pith of the young shoots.


Cooked rice mixed with bamboo shoots

You can often find fresh bamboo shoots in Asian food stores, but they’re not easy to prepare as they’re protected by many layers of overlapping, brown husk covered in fine, sharp hairs


Shoots canned in water are an excellent substitute for fresh shoots and have the advantage of being ready prepared and perfectly safe to eat.

Look for whole canned shoots, if possible, in preference to pre-sliced.


Ingredients__2 servings

DonDon series Katsuo Tsuyu・・・30ml


Water・・・until “2cup” mark of rice cooker

Fried tofu・・・50g

Chicken Thigh・・・50g

Canned bamboo shoots・・・50g







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How to Cook

①    Cut chicken thigh in a bite size and soak in DonDon Katsuo Tsuyu for 5-10 minutes.

②    Divide foodstuff into small clusters.

③    Wash rice and set in a rice cooker with water.

④    Add ① with all the sauce, ② into rice cooker, stir roughly and start cooking.

⑤    When rice is cooked, stir rice gently to mix ingredients evenly.



Thank you.