Boiled Bamboo Shoot

In spring, raw bamboo shoots are sold at supermarkets. You need to boil them for 40 minutes with “nuka” before cooking. It will be much easier if you use a high-pressure cooker. Boiled bamboo shoots should be stored in water. This water should be changed every two days. If you add some vinegar, you can use the same water for 4-5 days. However, the bamboo becomes sour.

Ingredients
Bamboo shoot
Raw rice　　　　15㏄

How to cook
1. Peel skins of bamboo shoots. Some skins should be remained to cover bamboo shoots. Cut off the top of the bamboo shoots. If the bamboo shoots were very big, cut into half (vertically).
2. Put bamboo shoots in a high-pressure cooker. Add water until it covers the bamboo shoots. Add rice.
3. Heat the high-pressure cooker. 4 minutes with high pressure.
4. Leave the pan covered until cooled. Peel all the skin of the bamboo shoots. Soak in water to store. Store in a fridge.