Best Recipes With Bamboo Shoots: Filipino & Japanese Dishes
Bamboo shoots are a delicious and versatile vegetable that can be used in a variety of dishes. They’re perfect for adding flavor and nutrition to your meals.
Check out these amazing recipes that will show you just how versatile bamboo shoots can be. You’ll love the flavors and textures they add to your cooking.
In this post we'll cover:
Best recipes with bamboo shoots
Japanese Tofu skin roll
Making tofu skin at home is relatively easy. You don’t need any fancy cookware or ingredients at all.
In fact, all you need is water, pure soy milk, and a bunch of extra-long chopsticks.
The key ingredient in making tofu skin is soy milk. You can use any of the unsweetened organic soy milk in your local grocery store.
Always go for the purest soy milk available in the market. That is the no artificial color, flavor, or other ingredient soy milk.
The bamboo shoots make a great crunchy addition inside the rolls.
Filipino Lumpiang sariwa
Lumpiang sariwa is made of three essential components: a crepe-like soft wrapper, delicious filling made of meat and vegetables, or just fresh vegetables and a tasty sauce.
The spring rolls are filled with all kinds of tasty savory ingredients like shrimp, pork, cabbage, sweet potato, string beans, carrots, tofu, and more.
The meaty filling ingredients are pan-fried and then stuffed inside the wrappers with some fresh chopped veggies like carrots and bamboo shoots and herbs like cilantro. This delicacy is then topped with peanut sauce.
Lumpiang sariwa is quite a healthy Filipino dish. Aside from its health benefits, it’s fairly easy to prepare it. One thing though; making fresh lumpia wrappers might seem scary, but it’s not at all!
These aren’t deep-fried wrappers like Chinese spring rolls and instead, have a softer crepe-like texture.
Filipino Fried fish dinengdeng
The key to a good dinengdeng is in the broth, which is made with rice wash water. Adding lots of veggies like fresh bamboo shoots will make the broth flavorful, and the fried fish will add a nice crunch.
Although you can make dinengdeng with fried or grilled fish, this recipe uses fried fish because I feel like it adds extra flavor. Plus, the crispiness balances out the mushiness of the leafy greens!
In this post, you’ll learn how easy it is to make this dinengdeng recipe and its history. I’ll also share some variations and substitutions you can try.
Best Recipes With Bamboo Shoots Filipino & Japanese
- 4 bamboo shoots fresh
- 1 can bamboo shoots
How long do you boil bamboo shoots?
- You'll need to boil fresh bamboo shoots for 45 to 50 minutes, or until a skewer or wooden toothpick meets no resistance as it passes through the core.
How do you know when bamboo shoots are done?
- Once bamboo shoots have been cooked for the appropriate amount of time, they should be tender all the way through.
- Are canned bamboo shoots cooked?
- Yes, canned bamboo shoots are cooked. You can add them straight to stir-fries at the last moment just to heat them up. They should retain their crunchiness.
First you need to rinse them off. After that, you can slice them up and add them to any dish you desire. Just remember, since they come in a can they are already cooked. So adding them near the end of the cooking process is best so they don’t overcook but just heat up.
You can bamboo shoots straight from the can as they are already cooked. Rinsing them off first is a good idea though, because the water the bamboo shoots are kept in doesn’t taste great.
Fresh bamboo shoots can last up to 2 weeks in the refrigerator or be frozen for up to 2 months. Just be aware that the taste may become bitter if you keep them for too long. Cooked bamboo shoots can be kept in the fridge for up to a week when kept in a closed container with water.
What can I use bamboo shoots in?
Bamboo shoots can be used in a variety of dishes, both asian and non-asian. Some popular options include stir fry, soup, curry, or even just boiled and served with a dipping sauce. The possibilities are endless!
Bamboo shoots add a nice crunchiness to your dish, and they’re one of the few vegetables that keep crunchy, even when cooked.
That makes them the perfect addition to a lot of soups and stews, and crunchy rolls.
Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.