Bamboo Shoots Simmered in Bonito Flakes, known as Takenoko no Tosani, is a delightful dish that captures the essence of spring. It showcases the tender sweetness of bamboo shoots, beautifully complemented by the savory depth of bonito flakes. The sweetness of the simmered broth is gently reduced, allowing the rich flavors of soy sauce and bonito to shine through. This dish is not only simple to prepare but also makes for an exquisite side dish or a nibble to enjoy with your favorite drinks.

About Tosani

The term tosani (土佐煮) refers to a variety of dishes that feature bonito flakes as a primary flavoring. Bonito fish holds significant cultural importance in Kochi Prefecture, formerly known as Tosa. Many dishes and dressings seasoned with bonito flakes include the term tosa (土佐) within their names. Here are a few examples:

• Tosazu – a vinegar-based dressing enriched with bonito flakes.
• Tosa Shōyu – a flavorful soy sauce mix containing bonito flakes, sake, and mirin.
• Tosani – our featured dish today.
• Tosa-ae – ingredients dressed with bonito flakes.
• Tosa-age – deep-fried foods coated with bonito flakes.

What’s in My Bamboo Shoots Simmered in Bonito Flakes (Takenoko no Tosani)

• Boiled bamboo shoots
• Bonito flakes
• Dashi stock
• Soy sauce
• Cooking sake
• Mirin

You can find vacuum-sealed boiled bamboo shoots at most Japanese or Asian grocery stores. While these work well, if you can get your hands on fresh bamboo shoots, I highly recommend it for a more vibrant flavor. If you are using uncooked bamboo shoots, check out my guide on How to Prepare Fresh Bamboo Shoots.

If you only see thinner, spear-shaped bamboo shoots, fear not! They can be used too; just slice them differently as shown in the accompanying images.

For this recipe, I utilized three small packs of bonito flakes totaling 9 grams, though any equivalent amount from a larger package will do. If needed, some recipes call for water instead of dashi stock, but you should then increase the quantity of bonito flakes to maintain a similar flavor profile.

How to Make Bamboo Shoots Simmered in Bonito Flakes (Takenoko no Tosani)

Creating Takenoko no Tosani is a straightforward endeavor. Simply cut the bamboo shoots into bite-sized pieces and let the cooking begin!

1. Prepare the bamboo shoots by cutting them into bite-sized pieces: for the top, trim about 5 cm (2 inches) from the tip, halving it vertically and then slicing each half into wedges. For the bottom, slice it into 1 cm (3/8 inch) thick pieces.
2. Combine all ingredients — excluding the bonito flakes — in a pot and bring it to a boil.
3. Once boiling, reduce the heat, cover with a drop lid, and let it simmer for approximately 10 minutes.
4. Remove the drop lid, add the bonito flakes into the pot, and stir gently to ensure they are submerged.
5. Continue cooking for another 5 minutes, allowing the flavors to meld.
6. If time allows, let the dish cool before reheating, which enhances the flavor absorption of the bamboo shoots.
7. Serve the bamboo shoots along with bonito flakes and some of the broth, either in individual bowls or family-style.

This exquisite dish can be stored in the fridge for a few days. As it sits, the bamboo will darken slightly as it absorbs the flavors from the broth.

Although Takenoko no Tosani is often associated with spring, I love making it year-round with vacuum-sealed bamboo shoots. The subtly savory taste makes it perfect for pairing with drinks or as part of a larger meal.