名人でも掘り出してみないと大きさはわからないそう。
真冬のような寒さで凍えてしまったけど、
採れたてタケノコは下処理しなくてもエグさもなくて、OK！
皮付きのままアルミフォイルに包んでオーブンで20分位蒸し焼きにするだけで、 とても美味しいの。
その後、ワカメと一緒におダシで煮て春らしい煮物にもしてみました。
It was the first time to go and get "TAKENOKO" bamboo shoots in the bamboo grove under the shivering cold weather in April.
Even a TAKENOKO master is not sure how big it is until you dig it out. I got 2 small ones.
They were easy to cook and tasted really nice as the fresh ones have much less bitterness without precooking to skim the scum.
Just put fresh unhusked & foil-wrapped TAKENOKO into the oven and you can enjoy nicely steamed & roasted ones after about 20 min.
After that, I also boiled and seasoned them with Dashi & Wakame - one of typical Japanese dishes feeling Spring.
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