RecipeTin Japan

How to Prepare Fresh Bamboo Shoots

Bamboo shoots are in season in Australia, so I thought it would be good to show you How to Prepare Fresh Bamboo Shoots before they disappear from the shops. You simply boil bamboo shoots, but you need to prepare and boil them in a certain way to remove the bitterness in the fresh bamboo shoots.

You will be surprised to know how good the flavour of the boiled fresh bamboo shoots is.

In Sydney, fresh bamboo shoots only appear in spring at some Asian grocery stores. They are not yet commonly available at supermarkets, but if you find them at a shop, I strongly recommend getting some….

Hero shot of Broad Bean and Prawn Stir Fry.

Broad Bean and Prawn Stir Fry is a very easy side dish with pretty colours. It is best served in spring when broad beans are in season. The combination of the fluffy texture of broad beans and plump prawns is superb. I only used ginger, cooking sake, and salt & pepper to flavour the stir-fry….

Hero shot of Smoked Salmon Appetiser Bites.

My Smoked Salmon Appetiser Bites have a Japanese twist. Instead of using crackers or sliced cucumbers as a base, I use sliced turnips with perilla leaves. The thinly sliced turnip is used as a wrap, with a perilla leaf, and a rolled smoked salmon is placed inside. Tying it with a stalk of chives makes…

Hero shot of Infinite Eggplant (Mugen Nasu).

I call it Infinite Eggplant because it is so good that you can eat it forever, i.e., infinitely. It is simply sautéed eggplants marinated in vinegar-soy sauce with sesame oil and a bit of chilli. Intensely flavoured eggplant that melts in your mouth. Use vegetarian dashi stock to make it vegan. The name of Infinite…

Hero shot of Crumbed Pork Tenderloin Medallion with Miso Sauce.

Crumbed Pork Tenderloin Medallion with Miso Sauce was made just like I made Tonkatsu and Chicken Cutlet, but the meat is so tender. The contrast between the tender meat and the crunchy golden-brown breadcrumbs is to die for. I am serving this with a unique miso sauce. Deep-fried Crumbed Pork Tenderloin Medallion is called ‘hitokuchi…

Hero shot of Fried Rice with Pickled Mustard Greens (Takana Chāhan).

Today’s recipe, Fried Rice with Pickled Mustard Greens (Takana Chāhan), is a vegetarian fried rice. Unlike the usual fried rice you get at a Chinese restaurant, it has a sour flavour, which comes from the pickled mustard greens. Takana Chāhan (Takana fried rice) contains only a few ingredients, but the flavour is quite addictive. Perhaps…

Hero shot of Fried Chicken Tenders Wrapped in Nori (Chicken Isobe-age).

The flavour of my Fried Chicken Tenders Wrapped in Nori is similar to Karaage Chicken, but a strip of nori (roasted seaweed) is wrapped around each piece of chicken. It has a hint of flavour from the sea. I talked about two types of Isobe-age dishes in my post Chikuwa Fishcake Tempura (Chikuwa Isobe-age). One…

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How to Prepare Fresh Bamboo Shoots

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