Oops…spring seemed to have zapped and summer is on the way. Before I take a blink, ‘bamboo’ will be so outdated so here is my second post a continuation of bamboo cooking.
BAMBOO RICE : Most popular and common menu using bamboo is the ‘Bamboo Rice’, quite simple to make! The bamboo is cut into small mouth size pieces, a pinch of salt, cooked together with rice in a rice cooker. Leftover rice can be made into a ‘onigiri (rice balls)’, to go or as a lunch pack.
Bamboo Rice
Bamboo Rice
Bamboo Rice
Bamboo Rice Onigiri
Bamboo Rice Onigiri
Tempura : Wild spring vegetables which we call, ‘sansai’, together with fresh bamboo are spring delicacies. Tempura is a common way of cooking the wild vegetable to extract ‘aku’ (bitterness and harshness). Extracting ‘aku’ is often heard in Japanese cooking, ‘aku’ sometimes being a boiling froth but interprets as the bitterness in the vegetable ingredient.
Bamboo Tempura
Wild Spring Vegetables
Wild Spring Vegetables
Bamboos can be integrated in various way. The Chinese common menu, ‘pepper steak with bamboo and green peppers’, ‘bamboos stir-fried with doubanjiang (hot sauce) is another; but the Japanese washoku foods tend to use it quite as is stewed with other spring wild vegetable, tofu or seaweeds.
Pepper Steak with bamboo
Bamboo Salad with ferns and broad bean sauce
Bamboos with butterbur and dried tofu
Fried Bamboo Balls
Bamboo Tofu
Bamboo with Doubanjiang
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