Buttered Bamboo Shoots

In preparation for the Sake Gumi Magnificent Miyagi theme, I've been sipping on dry and clean sakes from Miyagi all month. It's been a year since I visited the prefecture, and I've been reminiscing on the times I had there by looking at the photos (mainly of food) I had while I was there in summer 2019.

I've come up with two recipes to bring Miyagi closer to home. For Sake Gumi members, I recommend having these savory treats with the Miyagi sakes offered this month. We also have sakes from Miyagi that we have on our shelves all year long that you can see included here amongst other stories and products we've written about from Miyagi.

The first recipe I'd like it introduce is vegetarian-friendly and puts a Miyagi specialty, bamboo shoots, into the spotlight. I love the unique crunchiness of bamboo shoots, and this recipe ups the umami by incorporating mirin, butter, and shoyu. Please check out the other recipe celebrating Miyagi, Katei Gyutan Yaki.

INGREDIENTS
7 oz or approximately 200g of bamboo shoots (1 package like shown above), sliced
1 tbsp regular soy sauce, like Higeta
1 tbsp melted butter
1 tbsp mirin
1 tsp unroasted sesame oil

METHOD

1. Cut bamboo shoot into slices by first cutting in half vertically, then into 1/4 inch slicing.

2. Add sesame oil into pan on medium-high. When pan gets hot, add bamboo slices. Sear on each side until they start to brown.

3. Turn off and take off heat, then add melted butter, shoyu, and mirin. Mix well to coat.

For the full Miyagi experience, enjoy with a Miyagi sake, oysters, and Katei Gyutan Yaki! 

Kanpai!