Easy Bamboo Rice

Name: Easy Bamboo Rice
Yield: 2 servings
Cuisine: American
Ingredients: 270 grams White rice; 30 grams Mochi rice; 100 grams Bamboo shoots (the soft tips); 1 piece Aburaage; 360 ml ★ Dashi stock (or water with 1 teaspoon of stock granules); 2 tbsp and 1 teaspoon ★Usukuchi soy sauce; 2 tbsp and 1 teaspoon ★Sake; 1 Mitsuba leaves, white sesame seeds (if you have it)

cookpad.japan @cookpad_jp

I received some bamboo shoots, so I adjusted a recipe from the head Japanese chef of the Athens Summer Olympics, Chef Hiromitsu Nozaki, into an easy-to-make amount and method. This combination of rice and dashi is a good balance for many kinds of mixed rice.

The ratio of dashi stock, usukuchi soy sauce, and sake should be 10:1:1.
If you'd like it a bit sweeter, use 2 tablespoons of usukuchi soy sauce, 2 tablespoons of sake, and 2 teaspoons of mirin. Recipe by Suppaiko

cookpad.japan @cookpad_jp

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Ingredients

2 servings

using 360 ml of rice, or 2 rice cooker cups' worth (10% mochi rice)
270 gramsWhite rice
30 gramsMochi rice
100 gramsBamboo shoots (the soft tips)
1 pieceAburaage
360 ml★ Dashi stock (or water with 1 teaspoon of stock granules)
2 tbspand 1 teaspoon ★Usukuchi soy sauce
2 tbspand 1 teaspoon ★Sake
For Toppings
1Mitsuba leaves, white sesame seeds (if you have it)

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Steps

1

Wash and drain the rice (let sit for 15 minutes).
2

Finely chop the aburaage and slice the bamboo shoots into small slices.
3

Put the ★ ingredients into the rice cooker and mix. Layer the dry rice, aburaage, and bamboo shoots on top and start the rice cooker.
4

Once cooked, top with small sprigs of mitsuba leaves and garnish with white sesame seeds to add fragrance.