Preparing Fresh Bamboo
Because fresh bamboo contains toxins, it's important to process them before cooking them to neutralize the toxins.
- Rice bran (optional)
Peel the dark colored sheaths from the bamboo, starting from the bottom and working your way to the top. Trim any dark bits off the peeled shoot using a knife.
Place the bamboo shoots in a pot and fill with enough water to cover the bamboo by a few inches. You can optionally add some rice bran (the part thats stripped off from the brown rice as it's milled).
Bring the pot to a boil and continue boiling for 2 hours, adding water periodically to keep the bamboo covered.
Drain and rinse off the bamboo and then store refrigerated in water for at least 1 day before using.