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Recipe: Tasty Bamboo Shoot Rice

Bamboo Shoot Rice.

Bamboo Shoot Rice You can have Bamboo Shoot Rice using 9 ingredients and 8 steps. Here is how you cook that.

Ingredients of Bamboo Shoot Rice

  1. It’s 360 ml of short grain rice (1 1/2 cups).
  2. You need 1 of small, boiled bamboo shoot (3/4 cup-ish).
  3. Prepare 1 Tbsp of sake.
  4. You need 1 Tbsp of mirin.
  5. It’s 1 Tbsp of soy sauce.
  6. Prepare 1 tsp of salt.
  7. It’s of Japanese dashi stock: 400 ml (1 2/3 cup) for white rice or 540 ml for brown rice ( 2 1/4 cups).
  8. It’s 1 piece of fried tofu, optional (abura-age, the thin kind).
  9. Prepare of Kinome/sansho leaves and sesame seeds to garnish (optional).

Bamboo Shoot Rice instructions

  1. Wash the rice in a fine colander. For brown rice, it's best to soak it at least 6 hours or overnight..
  2. Cut the bamboo shoot into bite-sized chunks. If using fried tofu, cut into into 1 cm strips then cut the strips in half..
  3. Put the rice, sake, mirin, soy sauce, salt and dashi stock (400 ml for white rice and 540 ml for brown rice) into your rice cooker bowl or into a heavy pot. Give it a stir, then put in the bamboo shoot and fried tofu..
  4. For the rice cooker: simply turn it on and cook as usual..
  5. For cooking in a pot: cover with lid and turn on medium heat. When the water starts to boil and steam comes out from under lid, turn the heat to low..
  6. For white rice: let it cook for 13-15 minutes, then turn off heat and let it sit without removing the lid for another 10 minutes..
  7. For brown rice: let it cook for 23-25 minutes, then turn off heat and let it sit without removing the lid for another 15 minutes..
  8. Once the rice has finished cooking, fluff it up lightly with the rice serving spoon or fork. Serve garnished with sesame seeds and kinome if you have it!.

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