Spicy Bamboo Shoot Salad / 麻辣凉拌笋子 / 筍の麻辣和え

Spring in Kyoto is not only about sakura, but also the delicious spring vegetables. Bamboo shoot is considered as one of the local products/vegetables from Kyoto and it is now in season. We have received five batches of fresh bamboo shoot so far, and expecting a few more in the following weeks.  We were invited to the bamboo farm for the harvest last year, looking forward to this year's outing.

For the last three years we lived here, we always received home-grown rice, vegetables and fruits of season. It is really a privilege of living in a small town surrounded by mother of nature and friendly people. I am loving this neighborhood more now.

Now, talk about bamboo shoot. Chinese and Japanese both love to eat bamboo shoot, but I found that Japanese is more passioned in this unique ingredient and use it in many dishes. I remember when I was little, we only eat bamboo shoot during Chinese New year. 

Fresh bamboo shoot must be preboiled before turning into delicious dishes, here is how I prepared my bamboo shoot Japanese way. The kind ojicyan even included a pack of ground rice hulls when he brought us some fresh bamboo shoots. Oh yes, the good news is you do not have to peel the bamboo shoot layer by layer. Fast and saving space in the rubbish bin too.

How to prepare fresh bamboo shoot:

たけのこの皮のむき方 | 新鲜竹笋剥皮方法

To store:Put boiled bamboo shoot in a container, fill with enough water to submerge it and keep in the refrigerator. It can be kept in the refrigerator for a week, but need to change the water daily.

I have prepared this sort-of salad dish twice, hubby and friends loved it. My Japanese friends simply called it "kimchi" as it looks like one to them. I corrected them a few times, it is Chinese style "salad", or similar to Japanese “和え物”. Well, whatever it is most importantly everyone enjoyed it.

Spicy Bamboo Shoot Salad 

麻辣凉拌笋子 / 筍の麻辣和え

Ingredients (2-3 servings):

200 g boiled bamboo shoot

2-3 prigs coriander

2-3 tbsp seasoned chili oil (调味入麻辣油）

1 tsp sesame oil

Salt to taste

Method:

1. Submerge bamboo shoot in iced water for about 10 minutes, pat dry with paper towel then cut into thin slices.
2. Cut coriander into 2-3 cm in length.
3. In a large bowl, mix together all ingredients. Add extra salt to adjust the taste if necessary. Mix well.
4. Transfer to serving plate and serve immediately.

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Here, few photos of Sakura 2015 I took last month. This year, the whole week of sakura season in our area was hit by bad weather days. Cloudy, and rainy.In fact, I had to bring our laundry to coin laundry three times in a week to use the dryer there.