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Bamboo Shoots Rice

Mar. 17, Mon. 2014

Rika's TOKYO CUISINE

Bamboo Shoots Rice

Takenoko gohan

  • Rice & Noodles

Difficulty

Ingredients (Serves 4)

1/2 prepared bamboo shoot
360 ml short-grain rice or sushi rice
1/2 slice abura-age (deep-fried tofu pocket)
360 ml dashi
2 tbsp sake
1 tsp salt
1 tsp soy sauce

Directions

  1. 1. Place the cooked bamboo shoot in a pan over heat with just enough water to cover it. Boil for 10 min and transfer to a strainer.
  2. 2. Finely chop the lower half, or hard part, of the bamboo shoot, cutting the rest into bite-sized pieces.
  3. 3. Finely shred the abura-age.
  4. 4. Place the washed rice in a pot along with the other ingredients. Stir and place covered over a high heat.
  1. 5. Once it begins to boil, turn the heat down to low, and cook for 13 min.
  2. 6. Once cooked, mix it evenly all over, and serve in bowls.