Rice with Bamboo Shoots

Name: Rice with Bamboo Shoots
Yield: 1 serving
Cuisine: American
Ingredients: 4 tbsp Shiro-dashi; 1 tbsp Mirin; 2 tbsp Sake; 1 tbsp Usukuchi soy sauce; 360 ml White rice; 1 Boiled bamboo shoot (smallish piece around 10 cm in height); 1/2 Carrot; 1/2 pack Shimeji mushrooms; 2 slice Aburaage; 10 cm Kombu; 2 slice Aburaage

cookpad.japan @cookpad_jp

I wanted to savor the taste of bamboo shoots, which are in season right now, so I made this simple seasoned rice.

You could also add some small pieces of chicken, which would create a richer flavor, but since the aburaage already releases a strong flavor, not adding any meat really keeps the savory taste of the bamboo shoots strong. My rice cooker has a "seasoned rice" mode, so I use that to cook. Recipe by Nobechan

I wanted to savor the taste of bamboo shoots, which are in season right now, so I made this simple seasoned rice.

cookpad.japan @cookpad_jp

I wanted to savor the taste of bamboo shoots, which are in season right now, so I made this simple seasoned rice.

Saved

Ingredients

1 serving

Seasoning ingredients
4 tbspShiro-dashi
1 tbspMirin
2 tbspSake
1 tbspUsukuchi soy sauce
360 mlWhite rice
1Boiled bamboo shoot (smallish piece around 10 cm in height)
1/2Carrot
1/2pack Shimeji mushrooms
2 sliceAburaage
10 cmKombu
2 sliceAburaage

Saved

Steps

1

Wash the rice and place it in a strainer (30 minutes before cooking). Cut the aburaage into 3 pieces horizontally and then into thin strips. Cut the carrot into 3 sections horizontally, and then julienne.
2

Slice the boiled bamboo shoot into thin pieces and boil once more in a small pot. Drain the water in a colander (cleanly remove the white scum that appears).
3

Break apart the shimeji mushrooms with your hands. Place the rice in the rice cooker, add the seasoning ingredients, then fill up the water until it reaches the amount you usually use.
4

Place the ingredients on top of the rice and switch on the rice cooker.