Spicy Pickled Bamboo Shoots

1. 1

   Drain the pickled bamboo shoots and briefly rinse.

2. 2

   Heat the sesame oil and saute the pickled bamboo shoots.

3. 3

   Once the bamboo shoots are coated in oil, stir in the grated garlic and ichimi spice.

4. 4

   Add enough water to cover the bamboo shoots, then add the Japanese dashi stock powder and sugar and simmer.

5. 5

   Add the soy sauce and mirin.

6. 6

   Continue simmering until the sweet and spicy taste becomes pronounced and the bamboo shoots become tender.

7. 7

   Drizzle in the sesame oil and serve.

No additional tips available.