Bamboo Shoot Rice

Name: Bamboo Shoot Rice
Total time: 3600 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 medium bamboo shoots (pre-boiled); 1 sheet aburaage (thin fried tofu); 540 ml white rice (2 1/4 cups); 600 ml Dashi stock (2 1/2 cups); 3 Tbsp sake; 1 1/2 Tbsp light/usukuchi soy sauce; 1 Tbsp mirin; 1/2 tsp salt; Fresh sansho leaves (Japanese pepper tree) to garnish (optional)

cookpad.japan @cookpad_jp

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)

cookpad.japan @cookpad_jp

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Ingredients

60 mins

4 servings

1medium bamboo shoots (pre-boiled)
1 sheetaburaage (thin fried tofu)
540 mlwhite rice (2 1/4 cups)
600 mlDashi stock (2 1/2 cups)
3 Tbspsake
1 1/2 Tbsplight/usukuchi soy sauce
1 Tbspmirin
1/2 tspsalt
Fresh sansho leaves (Japanese pepper tree) to garnish (optional)

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Steps

60 mins

1

Wash the rice and let drain in a fine colander for 30 minutes. Cut off the tip of the bamboo shoot and cut into comb-shaped wedges. Cut the rest of the shoot into thin, quarter-round wedges.
2

Pour hot water over the aburaage/fried-tofu to remove the oil. Cut in half lengthwise and then cut into 5 mm wide strips. After that, cut into cubes.
3

Put the drained rice in the rice cooker or pot, add the sake, light soy sauce, mirin and salt. Fill with dashi stock until the appropriate line. Place the bamboo shoot and aburaage on top. Cook as usual.
4

After it has cooked, let the rice sit for an extra 5 minutes and then mix the rice together so the bamboo and tofu is distributed evenly. Serve in a bowl and garnish with sansho leaves.