Usher in the spring season with this simple and delicious recipe featuring bamboo shoots.
Tosa is a former province of Japan, presently known as Kochi prefecture, located in Southwestern Shikoku island. The region is famous for its delicious Katsuo (bonito), Katsuobushi (bonito flakes) and other Katsuo products.
Tosani (Tosa Style Simmered Bamboo Shoots)
2 bamboo shoots, boiled
3 tablespoons Yamaki Kappo Shirodashi
2 cup** water
6 grams Katsuobushi
Ki No Me or young Sansho leaf (optional)
**The volume measurement in Japan and US are slightly different. In Japan, 1 cup = 200ml, however in the USA, 1 cup = 240ml
1. Cut boiled bamboo shoots rangiri style into bite sized portion.
2. Add bamboo shoots, Yamaki Kappo Shirodashi and water in a saucepan. Cover with otoshi buta and bring to a simmer over a medium heat.
3. Once the sauce is reduced to 1/3, add Katsuobushi, mix, and turn off the heat.
4. Serve at room temperature in a bowl with Ki No Me.