Bamboo Shoots Kinpira|筍のきんぴら

Instructions

1. 【Preparing the Bamboo Shoots】 Wash off the mud and soil from the bamboo shoots. Peel 2~3 sheets of the hard outer skin. Trim the top (the hard outer skin) at a 45 degree angle and bring to boil in a large boiling pan with a handful of rice bran (nuka). Boil for approximately 50~60 minutes for a medium-size bamboo shoot and let it cool down and set it aside overnight. Peel the outer skin the following day and let it soak in the boiled water which helps to retain well.
2. 【Preparation】 Divide the bamboo shoots into the soft upper portion and stiffer bottom. Cut the soft tips into vertical 5mm slices. Cut the lower stiffer portions horizontally into 4~5 mm slices, cutting each slice into 4 pieces.
3. 【Cooking】 Wash and dry the Sansho leaves and remove the leaves from the stem. Sauté the bamboo shoots with vegetable oil. When the bamboo shoots have warmed in the frypan, add the soy sauce|mirin | sugar | salt and saute until the liquid evaporates. Decorate with Sansho leaves before eating.
4. 【筍の処理】タケコノはよく洗って泥をおとし、２～３枚外側の皮を剥く。穂先を斜めにそぎおとし、たっぷりの水にぬかを入れ、大きいタケノコで50分～1時間程度　中火で吹きこぼれない様に煮る。火を止め自然に冷ます。前日に処理をしてぬか汁に漬けておくことをおススメします。
5. 【調理】タケノコの上部の皮を取る。上部と下部に切り分けます。 タケノコの柔らかい上部は縦に5ミリ程度に切り、タケノコの根に近い硬い部分は4ミリ〜5ミリのいちょう切りにしておきます。フライパンにサラダ油を入れ、中火で筍をまず炒め、温まった時点で調味料を入れ煮汁を煮詰めていきます。汁気がなくなれば完成です。木の芽を散らして完成です。

• Course : Dinner | 夕食, Lunch｜昼食
• Recipe Type : Side Dish｜お惣菜（おかず）Vegetable|野菜
• Ingredient : Vegetable | 野菜