Bamboo Shoots and Scallops Hors Doeuvre
created by Iron Chef Chinese I, Chen Kenichi
Battle Bamboo Shoots
reverse-engineered by David J Rust

Ingredients:

Steps

1. Once the scallops are rehydrated in water and have become soft, mince them with a sharp knife and set aside in the refrigerator for 20 minutes.

2. Soften the bamboo shoots -as needed- by boiling them and then allowing them to cool to room temperature.

3. Remove the scallops from the refrigerator and combine them in a glass bowl with all the other ingredients. Blend together evenly and serve at room temperature.

Serves 6 as a small appetizer.

Cooking Notes:

In America, most people use canned bamboo shoots in their recipes; only a few stores will actually carry this ingredient fresh. As such, I have never had the opportunity to cook with them aside from the canned version. There are a few notes I would add, however, based upon comments made in the show. Dr. Hattori mentioned that whole bamboo shoots take a long time to prepare so that they are soft enough to eat. Boiling or simmering them for an hour is not uncommon. Also, the outer husk is inedible (save as a young plant) and should be peeled and discarded.