Hello everybody, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, rice with bamboo shoots. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
The shun of bamboo shoots is spring and Rice with Bamboo Shoots is one of the spring dishes in Japan. One way is to cook sliced bamboo shoots in flavoured dashi stock first so that they have a slightly sweet soy flavour. Then cook the rice with the liquid that the bamboo shoots are cooked in.
Rice with Bamboo Shoots is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. Rice with Bamboo Shoots is something that I’ve loved my whole life. They are nice and they look wonderful.
To get started with this recipe, we have to first prepare a few components. You can cook rice with bamboo shoots using 12 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Rice with Bamboo Shoots:
- Take Seasoning ingredients
- Get 4 tbsp Shiro-dashi
- Prepare 1 tbsp Mirin
- Make ready 2 tbsp Sake
- Take 1 tbsp Usukuchi soy sauce
- Get 360 ml White rice
- Prepare 1 Boiled bamboo shoot (smallish piece around 10 cm in height)
- Prepare 1/2 Carrot
- Prepare 1/2 pack Shimeji mushrooms
- Make ready 2 slice Aburaage
- Take 10 cm Kombu
- Prepare 2 slice Aburaage
Stir rice and eggs into the veggie mixture. Honestly if u guys lived closer i'd be like. if u wanna spend money on other ppls food stop getting that terrible takeout and come over to my place instead. i'll make u some good-ass garlic egg fried rice and bamboo shoot stirfry… scouts honor. Bamboo shoots (takenoko) are a staple of springtime in Japan, and going out to harvest them is a fun activity in itself. Takenoko gohan, or steamed rice with bamboo shoots, is a very popular Japanese dish in spring and is very extremely easy to prepare, so go ahead and give it a try!
Steps to make Rice with Bamboo Shoots:
- 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.
- 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).
- 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.
- Place the ingredients on top of the rice and switch on the rice cooker.
Bamboo shoots or bamboo sprouts are the edible shoots (new bamboo culms that come out of the ground) of many bamboo species including Bambusa vulgaris and Phyllostachys edulis. They are used as vegetables in numerous Asian dishes and broths. Bamboo Shoot Rice is one of the dishes first introduced in the very first Cooking Mama. Stir in rice, bamboo shoots, carrots and snow peas. I used brown rice and left out the eggs, subbed water chestnuts for the bamboo shoots, added more garlic.
So that is going to wrap it up with this exceptional food rice with bamboo shoots recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
