Recipe: Tasty Rice with Bamboo Shoots

Rice with Bamboo Shoots. 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. *Please note* Do not try this recipe at home unless you have a chance to get Shirako Bamboo shoots.

Japan has distinct four seasons, and each In Spring, we anticipate the emergence of fresh bamboo shoots and make Bamboo Rice, or Takenoko Gohan (たけのこご飯). Stir rice and eggs into the veggie mixture. Bamboo Shoot Rice is one of the dishes first introduced in the very first Cooking Mama. You can cook Rice with Bamboo Shoots using 12 ingredients and 4 steps. Here is how you cook that.

Ingredients of Rice with Bamboo Shoots

1. Prepare of Seasoning ingredients.
2. You need 4 tbsp of Shiro-dashi.
3. You need 1 tbsp of Mirin.
4. Prepare 2 tbsp of Sake.
5. Prepare 1 tbsp of Usukuchi soy sauce.
6. Prepare 360 ml of White rice.
7. Prepare 1 of Boiled bamboo shoot (smallish piece around 10 cm in height).
8. It's 1/2 of Carrot.
9. It's 1/2 of pack Shimeji mushrooms.
10. It's 2 slice of Aburaage.
11. You need 10 cm of Kombu.
12. You need 2 slice of Aburaage.

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. 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! Place the cooked bamboo shoot in a pan over heat with just enough water to cover it.

Rice with Bamboo Shoots instructions

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..

Finely chop the lower half, or hard part, of the bamboo shoot, cutting the rest into bite-sized pieces. Ginataang Labong (Bamboo Shoots with Coconut Cream) This vegetable dish is a simple to cook bamboo shoots with coconut cream. 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.