Bamboo Shoot Rice with Canned Scallop
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
Bamboo Shoot Rice with Canned Scallop
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
Cooking Instructions
- 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.
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