My mother taught me this recipe. My mother only used the bottom, base part of the bamboo shoot, but I usually make it with the bamboo tips too. You can use instant dashi for the dashi stock if needed. (Recipe by Yuuyuu0221)

This recipe was passed down by my mother.-Usually rice bran is handed out at the store where you buy bamboo shoots, but if you don't have it, use the water from rinsing the rice.-To shorten the boiling time, you might be compelled to peel the skins, but I heard that it's better to boil them with their skins, since they contain a substance actually helps soften the bamboo shoot. For easy to make amount. Recipe by Pukuttopukumaru

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

I started thinking about how to make delicious bamboo shoot rice without using bonito dashi or konbu dashi, so I made this.It was just an experiment, but it came out really delicious.The amount of canned scallops is just an estimate. For 3 rice cooker cups (uncooked). Recipe by Raby

To enjoy the full flavour of seasonal bamboo shoots, remove the bitterness and cook them simply with rice.Store any leftover bamboo shoots in a storage container, covered in water and kept in the fridge. Use up within 3 days. Change the water in the storage container every day. Instead of kombucha, you could use kombu dashi powder and 1/2 teaspoon salt Or, for a more authentic broth, prepare the dashi stock with kombu and bonito flakes and let it cool before using. Recipe by kebeibiko

In the season of cold weather after rice harvest season ,in the mountainous area of Northern Thailand ,there are a unique cooking style ..the sticky rice baked in bamboo ..this can be plain rice or make it as a dessert by add coconut milk,sugar..i remember when i was young after dark people sit surround wood fire and make this rice ,talking ,play music ..but now ..no more ..my sister make it in day light hahaha..also i make it in the evening on my day off ..thing changed but still same delicious ..voila ..its just life .. :)

My kid basically loves flavored rice and eats a lot. For example - carrots and aburaage, shiitake mushrooms and aburaage...well, as long as I add aburaage, it seems to give the rice a strong enough flavor that my kid will eat it, even if there's no meat in it.The amount of water needed depends on the type of pressure cooker you have, so please read the instructions before you try this recipe.My pressure cooker instructions say to use 360 ml of water for making white rice, but the rice I use came out a bit hard, so I changed the amount of water to 380 ml. The amount of water might need to be adjusted for the type of rice you use. Recipe by Ha-tannookkasan

Highly nutritious and delicious dried veggies are a current boom in my household Especially mushroom types. Since I never fail to have some stocked up, I have been re ing delicious recipes This time, the supermarkets were selling the packages of torn up shimeji at a cheap price, so I bought a bunch and dried them.Since the flavor that comes out of them is really nice, you shouldn't reconstitute the shimeji mushrooms before adding to the rice cooker. But please remember to add them to the rice before adding the water. It also tastes great if you add carrot, aburaage, or other ingredients and cook everything together. Recipe by Heartful Kitchen Rei

This is the most simple way to change our traditional dish in something really delicious, you can add whatever you want. I don't know the name of the little pasta and that is why I call it like this, but I think that you can understand what I am trying to say!

I had a lot of sweet potato so I made this dish with plenty of ginger and chicken to warm myself up.By adding roughly chopped ginger, you will enjoy a crunchy texture in the finished dish. Recipe by Mana mama

Brown rice and hijiki seaweed are key ingredients in macrobiotics. I think (and it may be just my own perspective) brown rice tastes the best when it is cooked with just a few ingredients.(I prefer using white rice when I want to add a lot of ingredients. lol.)Please refer to how to cook delicious brown rice for detailed directions when you cook the brown rice. You do not need to rehydrate the hijiki seaweed. Just rinse it lightly with water. I recommend using soy sauce and salt with no preservatives (100% natural ingredients, prepared to suit a macrobiotic diet). Recipe by Yukiline