Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, rice with bamboo shoots. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really 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. The savory rice mixed with sweet, tender and crunchy bamboo shoots - it's a taste of spring in every bite.
Rice with Bamboo Shoots is one of the most well liked of current trending meals on earth. It is simple, it is fast, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. Rice with Bamboo Shoots is something that I’ve loved my whole life.
To begin with this particular recipe, we must prepare a few ingredients. You can have rice with bamboo shoots using 12 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Rice with Bamboo Shoots:
- Prepare Seasoning ingredients
- Prepare 4 tbsp Shiro-dashi
- Take 1 tbsp Mirin
- Prepare 2 tbsp Sake
- Get 1 tbsp Usukuchi soy sauce
- Get 360 ml White rice
- Prepare 1 Boiled bamboo shoot (smallish piece around 10 cm in height)
- Make ready 1/2 Carrot
- Take 1/2 pack Shimeji mushrooms
- Make ready 2 slice Aburaage
- Make ready 10 cm Kombu
- Get 2 slice Aburaage
Thousands of new, high-quality pictures added every day. 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 shoots or bamboo sprouts are the edible shoots (new bamboo culms that come out of the ground) of many bamboo species including Bambusa vulgaris and Phyllostachys edulis.
Steps 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.
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 shoots or bamboo sprouts are the edible shoots (new bamboo culms that come out of the ground) of many bamboo species including Bambusa vulgaris and Phyllostachys edulis. They are used as vegetables in numerous Asian dishes and broths. Bamboo Shoot Rice is one of the dishes first introduced in the very first Cooking Mama. §Rice with Bamboo Shoots. A delicious recipe that teaches the reader how to serve bamboo shoots with rice.
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