Here is anothe Japanese vegan recipe for bamboo, especially young new bamboo shoots which are around the corner.

This particular recipe is called 筍の姫皮の梅肉和え/Takenoko no Himekawa no Umeniku Shitae.

Himekawa are the very tip of young bamboo shoot, not the bamboo shoot which is found in tinned bamboo shoots, but actually the inner soft part of “leafy end” of the shoot. If you have the fresh bamboo shoot, you may of course add the tip of the bamboo shoot itself.

As for umeniku, it means the “flesh” (not the seed!) of a Japanese pickled plum.
Chose large plums. I fancy the honey pickled ones for their small amount of salt!

INGREDIENTS:

-Himekawa/Bamboo shoot inner tips
-Honey pickled umeboshi (low salt content)
-Cooking Japanese sake
-Soft taste soy sauce
-Dashi: (Check HERE for Vegan Recipe!)

All ingredient quantities are up to you! Do experiment!

RECIPE:

-Cut the tip of the bamboo shoot. Discard any leafy, hairy, hard or dark part.

-Cut the bamboo tips in short strips.

-Boil the bamboo tips in dashi and soy sauce just enough to soften them a bit more and season them.

-Mash the umeboshi/Japanese pickled plum with a knife.
Season the drainedbamboo tips with the umeboshi, cooking Japanese sake and a little soy sauce in a bowl and mix.

Serve in individual plates.
This can also be served as part of a salad or a side dish. Decorate with green shoots for better impression.
You may add spices, but you will have to be careful when experimenting!

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Not-Just-Recipes, Bengal cuisine, Cooking Vegetarian, Frank Fariello, Gluten-free Vegan Family, Meatless Mama, Warren Bobrow, Wheeling Gourmet, Le Petit Cuisinier, Vegan Epicurean, Miss V’s Vegan Cookbook, Comestiblog, To Cheese or not To Cheese, The Lacquer Spoon, Russell 3, Octopuspie, Bread + Butter, Pegasus Legend, Think Twice, The French Market Maven, Fuji Mama, Great Teacher Sato

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