Bamboo Shoot Rice with Canned Scallop

Name: Bamboo Shoot Rice with Canned Scallop
Yield: 3 servings
Cuisine: American
Ingredients: 480 ml Rice (uncooked); 200 grams Bamboo shoot (Parboiled and rinsed); 50 grams Carrot; 140 grams Canned scallops; 1 tsp Salt; 1 tbsp Soy sauce; 1 tbsp Sake; 1 tbsp Mirin; 1 Sansho leaf

cookpad.japan @cookpad_jp

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

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

cookpad.japan @cookpad_jp

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

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

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Ingredients

3 servings

480 mlRice (uncooked)
200 gramsBamboo shoot (Parboiled and rinsed)
50 gramsCarrot
140 gramsCanned scallops
1 tspSalt
1 tbspSoy sauce
1 tbspSake
1 tbspMirin
1Sansho leaf

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Steps

1

Slice the bamboo shoot into bite-sized pieces, about 2 mm thick. Finely chop the carrot. Separate the scallops from the canned juices.
2

Wash the rice and put into the rice cooker bowl. Add the soy sauce, sake, mirin, and scallop juices. Fill the rest of the way up to the 3 serving line with water.
3

Add the salt, bamboo shoot, carrot, and scallops to Step 2. Put the bowl into the rice cooker and switch it on. Cook the rice as usual.
4

As soon as it has finished cooking, use a rice scoop (etc.) to roughly mix it all together.
5

Serve on a dish. Smash the sansho leaf with the palm of your hands to release the fragrance and place on top of the rice to finish.
6

Here's a lunch plate with the following: "Country Simmered Sweet Potato, "Leek & Red Pickled Ginger Rolled Omelet" "Glazed Carrots," "Simmered Shiitake Mushrooms with Ginger," "Starch Noodle Saute."
7

Since this also tastes good when cooled, it's great for bento. It's good for rice balls too.