Herbs (Yakumi), Italian Food, Vegetables
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Home Party Cooking | 我家のパーティお料理 | Part 3

Another appetizer dish – Balsamic Vinaigrette Bamboo Shoots.

The season for Bamboo shoots are from April ~ May. They sprout like rejoicing from hibernation and explode as they sense the spring air. The tip of the bamboo is the most tender part and using the tip marinated in balsamic vinegar will make it just Italian….for say, but adding a tad of soy sauce will lean towards being Japanese…for say. All you need to to do is to soak the bamboo in this balsamic vinaigrette sauce for half an hour before use. Easy….dish and few more days before fresh bamboo shoots disappear.

The balsamic vinaigrette sauce can by used with other vegetables like onions, paprika, leaks anything you may think of which goes well with balsamic vinegar.






Teriyaki Bamboo shoot with balsamic vinegar Recipe –

  • Bamboo Shoots

<All purpose Italian Soy Sauce>

  • 100cc Balsamic Vinegar
  • 20cc Soy Sauce
  • 1 clove of Garlic

Cooking –

  1. Combine the soy sauce + garlic (finely chopped) + balsamic vinegar to make an ‘all purpose Italian Soy Sauce’.
  2. Marinate the bamboo shoots with the sauce for 20-30 minutes.
  3. Flour the bamboo with flour and sauté in a frying pan with vegetable oil.
  4. Sprinkle the all purpose Italian Soy Sauce as per preference.

Teriyaki Bamboo shoot with balsamic vinegar Recipe –

  • 竹の子


  • 淡口醤油・・・・・・20cc
  • バルサミコ酢・・・・100cc
  • ニンニク・・・・・・1片(みじん切り)
  1. つけ汁は合わせておく。
  2. 竹の子をつけ汁に20-30分ばかり漬けておく。
  3. 小麦粉を薄くはたいて、フライパンで焼く。
  4. 焼き上がったら万能醤油をふるかける。

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