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20minutes
Cut the bamboo shoots in half vertically.
Cut the tips into combs and the lower part into strips.
After cutting, wash well with water and drain.
Put (A) in a pan and heat over high heat.
Put the drained bamboo shoots and hawk claws in a pan.
When it boils, set it to medium heat and cover it with a lid.
Boil until the water is gone.
Add sesame oil and mix gently to remove more water.
Turn off the heat when the water is almost gone.
Serve on a small plate and you're done.
・ A recipe that goes well with sake snacks, ramen, bento boxes, and side dishes of rice.
・ Store in a clean tapper or bottle and keep in the refrigerator for about 1 week. Can be frozen in a storage bag for about 1 month.
・ When a child eats, the hawk's claws and chili oil may be removed.
・ In the video, the lower part of the bamboo shoot is cut into strips with a thickness of 3 to 5 mm, a width of 1 cm, and a length of 4 cm, but you can change the size if you like.
・ It is delicious even if chopped and put in fried rice.
・ If you like, you can sprinkle with chili oil.
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