“A Japanese condiment made from prepackaged dried bamboo. This is a recipe from a Okinawan friend. The hardest part of this is getting all the salt out of the dried bamboo! Traditionally, it is used as a condiment for Japanese style noodles. Prep and cooking times are a guess.”
1hr 20mins
1 batch

Ingredients Nutrition

  • 226.79 g dried bamboo (packaged dried and salted, use up to 12 oz.)
  • 29.58-59.16 ml sesame oil
  • 59.14 ml soy sauce
  • 59.14 ml brown sugar
  • 59.14 ml sake
  • water
  • sesame chili oil, to taste (la yu)
  • 44.37 ml sesame seeds (toasted)


  1. Take the bamboo and soak it in cold water for 30 minutes. Change the water several times, squeezing the bamboo to release as much of the salt as possible. The more you change the water, soak and squeeze, the better.
  2. Give the bamboo a final rinse and squeeze out as much water as possible.
  3. In a pan, over low heat saute the bamboo in the sesame oil for about 5 minutes until fragrant.
  4. Add the soy sauce, brown sugar, and sake, plus enough water to cover the bamboo. You should add at least 1/2 cup of water.
  5. Cook slowly over low heat until the liquid is mostly evaporated.
  6. Add sesame chili oil to taste and toss with sesame seeds.
  7. I enjoy this cold or warm.

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