Bamboo Shoot Rice

Name: How to cook Bamboo Shoot Rice - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Felice

Bamboo Shoot Rice

This is one of my favorite spring dishes in Japan. If you can get a hold of freshly harvested bamboo shoots it will taste the best, but you can used the cooked, packaged bamboo if needed (whole bamboo shoot, not the sliced up, canned one!).

Ingredient

Food ration :

4 servings

Cooking time :

60 mins

360 ml

short grain rice (1 1/2 cups)

small, boiled bamboo shoot (3/4 cup-ish)

1 Tbsp

sake

1 Tbsp

mirin

1 Tbsp

soy sauce

1 tsp

salt

1 piece

fried tofu, optional (abura-age, the thin kind)

Cooking instructions

* Step 1

Wash the rice in a fine colander. For brown rice, it's best to soak it at least 6 hours or overnight.

* Step 2

Cut the bamboo shoot into bite-sized chunks. If using fried tofu, cut into into 1 cm strips then cut the strips in half.

* Step 3

Put the rice, sake, mirin, soy sauce, salt and dashi stock (400 ml for white rice and 540 ml for brown rice) into your rice cooker bowl or into a heavy pot. Give it a stir, then put in the bamboo shoot and fried tofu.

* Step 4

For the rice cooker: simply turn it on and cook as usual.

* Step 5

For cooking in a pot: cover with lid and turn on medium heat. When the water starts to boil and steam comes out from under lid, turn the heat to low.

* Step 6

For white rice: let it cook for 13-15 minutes, then turn off heat and let it sit without removing the lid for another 10 minutes.

* Step 7

For brown rice: let it cook for 23-25 minutes, then turn off heat and let it sit without removing the lid for another 15 minutes.

* Step 8

Once the rice has finished cooking, fluff it up lightly with the rice serving spoon or fork. Serve garnished with sesame seeds and kinome if you have it!

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