Hello everybody, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, rice with bamboo shoots. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
The shun of bamboo shoots is spring and Rice with Bamboo Shoots is one of the spring dishes in Japan. One way is to cook sliced bamboo shoots in flavoured dashi stock first so that they have a slightly sweet soy flavour. Then cook the rice with the liquid that the bamboo shoots are cooked in. Please note Do not try this recipe at home unless you have a chance to get Shirako Bamboo shoots. If you are using normal bamboo shoots, please get rid of.
Rice with Bamboo Shoots is one of the most popular of current trending foods in the world. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. They’re nice and they look wonderful. Rice with Bamboo Shoots is something which I’ve loved my entire life.
To get started with this particular recipe, we must first prepare a few components. You can have rice with bamboo shoots using 12 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Rice with Bamboo Shoots:
- Prepare Seasoning ingredients
- Take 4 tbsp Shiro-dashi
- Make ready 1 tbsp Mirin
- Make ready 2 tbsp Sake
- Prepare 1 tbsp Usukuchi soy sauce
- Take 360 ml White rice
- Make ready 1 Boiled bamboo shoot (smallish piece around 10 cm in height)
- Take 1/2 Carrot
- Make ready 1/2 pack Shimeji mushrooms
- Take 2 slice Aburaage
- Get 10 cm Kombu
- Take 2 slice Aburaage
Bamboo shoots (takenoko) are a staple of springtime in Japan, and going out to harvest them is a fun activity in itself. Takenoko gohan, or steamed rice with bamboo shoots, is a very popular Japanese dish in spring and is very extremely easy to prepare, so go ahead and give it a try! Bamboo Shoot Rice is one of the dishes first introduced in the very first Cooking Mama. The rice is subtly perfumed by the bamboo shoot, which retains its crunchy texture.
Instructions to make Rice with Bamboo Shoots:
- Wash the rice and place it in a strainer (30 minutes before cooking). Cut the aburaage into 3 pieces horizontally and then into thin strips. Cut the carrot into 3 sections horizontally, and then julienne.
- Slice the boiled bamboo shoot into thin pieces and boil once more in a small pot. Drain the water in a colander (cleanly remove the white scum that appears).
- Break apart the shimeji mushrooms with your hands. Place the rice in the rice cooker, add the seasoning ingredients, then fill up the water until it reaches the amount you usually use.
- Place the ingredients on top of the rice and switch on the rice cooker.
Bamboo Shoot Rice is one of the dishes first introduced in the very first Cooking Mama. The rice is subtly perfumed by the bamboo shoot, which retains its crunchy texture. Bamboo shoots begin to appear above the ground surface in different seasons depending upon the species. When a young, cone-shaped new shoot just The shoots called as takenoko are one of the spring specials in Japan. Finely sliced shoots added to salads, stir-fries, or rice (takenoko gohan).
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