In Nepal they ferment them. In India they pickle them. At Green. . . You guessed it! We grill ‘em with a light glaze of Smokey BBQ Sauce.
Ingredients
- Fresh bamboo shoot (outer leaves removed) 1
- Water to cover
- Rice bran (nuka) 40g
- Dried red chili peppers 2
- Your preferred BBQ sauce
Procedure
- There are many ways to remove the bitterness from bamboo shoots. We use the Japanese method. In a large pot with plenty of water, add chilli peppers and rice bran. Weigh down the bamboo shoots with a ceramic dish or similar so they don’t float.
- Boil until a skewer can pass through the bamboo without resistance.
- Chill then slice into large chunks
- Grill and baste with BBQ sauce.