One of my all time favorite dishes is sukiyaki, and if I may say so, mine in pretty awesome. I don’t use all the conventional ingredients. For example, I use namafu instead of tofu. Or, shungiku, nanohana or mibuna instead of Chinese cabbage. (Sukiyaki Lesson with Kyoto Foodie, Andrea Nguyen article)
A few springs ago, Kyoto fan, Russel Wong, his wife and some friends came for dinner. I included fresh bamboo shoots in the sukiyaki. It was a hit!
This afternoon, I bought some fresh bamboo shoots to make takenoko gohan and takenoko sukiyaki. First the takenoko must be boiled with ‘nuka‘ rice bran to remove the astringency. (KyotoFoodie article here) Then, I made takenoko gohan (KyotoFoodie article here), that is rice cooked with bamboo shoots that have been simmered in dashi broth.
This was a very delicious and healthy, seasonal dinner. And, not very difficult to prepare.