This recipe used the top 2/3 of the bamboo shoot left over after I made “Tosa-ni“土佐煮. The bamboo shoot is stuffed with a mixture of pork and shrimp based on a recipe I saw on line. Since I did not have access to “kinome” 木の芽, I simply added fried green beans as a green.
Here is a close up of another serving.
Ingredients (2 servings):
Bamboo shoot, one package, pre-boiled, top 2/3 (or “Hosaki” 穂先), cut into 6 wedges (#1), carefully cut from the outer surface to make a pouch but not cut it through.
Ground pork, 40g (I hand chopped pork butt I had).
Shrimp, 60g (I used frozen, thawed and chopped finely until it had a paste like consistency)
Scallion, one, white part, finely chopped.
Ginger root, finely chopped (to taste)
Salt, to taste
Soy sauce, 1/2 tsp
Sake, 1/2 tsp
White pepper, to taste
Flour for dredging
Oil (I used peanut oil) for frying
Mix all the ingredients above except for bamboo shoot (by hand or using a silicon spatula) until everything sticks together (#2)
Dredge the wedges of bamboo shoot with flour including inside the slits and stuff the meat (#2) into the slits. Dredge the surface of the stuffing as well (#3).
Shallow fry (1/2 inch deep oil), turning frequently to slightly brown the stuffing and to make all sides crispy (flour makes thin crust).
Drain the oil and serve hot.
This is a very nice dish. It was very hot and my wife had to wait several minutes for it to cool down. By frying, bamboo shoot developed very good strong bamboo shoot flavor while still retaining a nice crunch. The stuffing of pork and shrimp is very flavorful with a nice texture. The shrimp really give a nice firmer texture. We had this with cold sake which was a perfect match.