Ingredients with Measurements:
- 1 pound fresh spring bamboo shoots, peeled and sliced
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake
- 1/4 cup sugar
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 tablespoon cornstarch
- 1 tablespoon water
- 2 tablespoons vegetable oil
- 2 green onions, sliced
Special equipment needed: None
Step-by-step instructions:
1. In a small bowl, mix together soy sauce, mirin, sake, sugar, garlic, and ginger to make the teriyaki sauce.
2. In a large pot, heat vegetable oil over medium heat.
3. Add the sliced bamboo shoots and sauté for 5 minutes.
4. Pour the teriyaki sauce over the bamboo shoots and stir to coat.
5. Bring the mixture to a boil, then reduce heat to low and simmer for 20 minutes.
6. In a small bowl, mix together cornstarch and water to make a slurry.
7. Add the slurry to the pot and stir to thicken the sauce.
8. Serve hot, garnished with sliced green onions.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories: 190
Fat: 6g
Carbohydrates: 28g
Protein: 6g
Sodium: 2200mg
Sugar: 20g
Substitutions for ingredients:
- Instead of fresh bamboo shoots, canned bamboo shoots can be used.
- Instead of mirin and sake, rice vinegar can be used.
Variations:
- Add sliced mushrooms or tofu for extra protein.
- Use honey instead of sugar for a sweeter teriyaki sauce.
- Add chili flakes for a spicy kick.
Tips and tricks:
- When peeling the bamboo shoots, make sure to remove all the tough outer layers.
- To make the bamboo shoots more tender, blanch them in boiling water for 5 minutes before sautéing.
- If the sauce is too thick, add a little bit of water to thin it out.
Storage instructions:
Store leftover teriyaki stewed bamboo shoots in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in a bowl with a sprinkle of sesame seeds on top.
Garnishes:
Sliced green onions, sesame seeds
Pairings:
White rice, steamed vegetables
Suggested side dishes:
Miso soup, edamame, seaweed salad
Troubleshooting advice:
- If the bamboo shoots are too tough, blanch them in boiling water for a few more minutes before sautéing.
- If the sauce is too thin, mix together more cornstarch and water to make a slurry and add it to the pot.
Food safety advice:
Make sure to properly clean and peel the bamboo shoots before using them in the recipe.
Food history:
Bamboo shoots are a popular ingredient in Asian cuisine and have been used for thousands of years. They are a seasonal delicacy in the spring and are often used in stir-fries, soups, and stews.
Flavor profiles:
Salty, sweet, savory
Serving suggestions:
Serve hot as a main dish or as a side dish with other Asian-inspired dishes.
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Region: Japanese