Your Favorite Recipes Of 2021

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, bamboo shoot rice [with instructions on how to boil bamboo shoots]. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

I'm glad to show you on how to cook bamboo rice. Starting in April, bamboo shoots start to shoot up in all the supermarkets around Japan! It makes me want to boil my own and use it in a meal. If you are using normal bamboo shoots, please get rid of all the harshness and bitterness in bamboo shoots by boiling it for an hour beforehand. ※今回はたまたま朝市で白子竹の子を入手しましたの [ASMR] How to make Ginnan Okowa (Sticky rice with Ginkgo nuts).

Bamboo Shoot Rice [With Instructions on How to Boil Bamboo Shoots] is one of the most well liked of current trending foods in the world. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. They are nice and they look fantastic. Bamboo Shoot Rice [With Instructions on How to Boil Bamboo Shoots] is something that I have loved my entire life.

To begin with this particular recipe, we must prepare a few components. You can cook bamboo shoot rice [with instructions on how to boil bamboo shoots] using 8 ingredients and 22 steps. Here is how you cook it.

The ingredients needed to make Bamboo Shoot Rice [With Instructions on How to Boil Bamboo Shoots]:

1. Prepare 540 ml Rice
2. Get 1/2 Bamboo shoots boiled in water (or store-bought)
3. Get 1 Aburaage
4. Prepare [For the simmering sauce]
5. Prepare 4 tbsp Soy sauce (usukuchi soy sauce, if available)
6. Make ready 4 tbsp Mirin
7. Get 3 tbsp Sake
8. Take 400 ml Dashi stock

Watch How to Make Bamboo Rice. Delicate young bamboo shoots are a common ingredient in Japanese cooking just as they are in most Asian culinary world. Bamboo shoots are in season in spring between late March through May. Keep an eye out when you visit Japanese or Asian grocery.

Steps to make Bamboo Shoot Rice [With Instructions on How to Boil Bamboo Shoots]:

1. Rinse the rice as you normally do and drain.
2. Cut the bamboo shoot into your desired shapes and sizes. I cut it into about 2 cm thin matchsticks.
3. Pour boiling water over the aburaage, and cut into your desired shapes. I cut across the aburaage and thinly sliced it into about the same size as the bamboo shoots.
4. Pour the ingredients for the simmering sauce, bamboo shoots and aburaage into a small saucepan. Once it comes to a boil, reduce the heat to low and simmer for about 3-5 minutes.
5. Separate the simmering sauce and the filling. You will be using the sauce when cooking the rice, so do not discard.
6. The rice will not cook properly if the simmering sauce is too hot. So let it cool before pouring it into the rice cooker.
7. Put the rinsed rice into the rice cooker, pour the simmering sauce from Step 5, and fill with water up to the 3 cup line.
8. Add the bamboo shoots and aburaage from Step 5 and turn on the switch to cook the rice.
9. Once the rice is cooked, mix everything together ♡
10. Here's how to boil the bamboo shoots:
11. Cut 3-5 cm from the top of the bamboo shoot diagonally without peeling the skins, and make a deep slit lengthwise.
12. In a large pot, add the bamboo shoot, rice bran, one red chilli, and plenty of water, and turn on the heat.
13. The bamboo shoot will float to the surface, so put a small lid or a piece of aluminum foil that sits right on top of the bamboo shoot (otoshibuta or drop lid). Boil for about an hour, turn off the heat, and let it cool in the pot.
14. Once cooled to room temperature, remove the bamboo shoot and rinse with water. Use that you made earlier to peel off the outer layers.
15. Use the bamboo shoot for this recipe or for other dishes too.
16. The soft part on the top is the bamboo sheath.
17. Keep the boiled bamboo shoots to keep in the refrigerator up to 4-5 days (as long as you change the water everyday).
18. Here are more dishes using bamboo shoots for reference:
19. "Chinese-style Ground Meat Lettuce Wrap"
20. "Chinjao Rosu"
21. "Spring Rolls"
22. "Bamboo Sheath in Clear Soup"

Bamboo shoots are in season in spring between late March through May. Keep an eye out when you visit Japanese or Asian grocery. Bamboo shoots are a vegetable used in Asian dishes such as stir-fries. Raw bamboo shoots taste very bitter unless they are prepared properly. Clean and boil raw shoots first before adding them to a recipe.

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