[RECIPE] Bamboo Mixed Rice

Bamboo shoots, or Takenoko in Japanese, become in season between April and June. They’re boiled and can be stored, and used in many kinds of dishes. This Bamboo Mixed Rice is known as Takenoko Gohan, where you can enjoy the distinct flavor of bamboo shoots in umami-packed seasoning. 

Recipe: 

Serving: 3-4

Time: 50 minutes 

Ingredients: 

• 2 cups Rice

• 400 ml Water

• 6 oz Precooked Bamboo shoot

• 1 pc Aburaage

• 2 tbsp Mirin

• 2 tbsp Sake

• 2 tbsp Soy sauce

• 2/3 tbsp Dashi powder

• Salt 

Instructions: 

1. Cut the bamboo shoot into 4 pieces, then slice into bite-sized pieces. Also, cut the Aburaage Tofu pouch into thin slices.

2. Rinse the rice, then transfer it to a rice cooker or a pot.

3. Add Sake, Mirin, Soy sauce, Dashi powder, a sprinkle of salt, and water, then stir the sauce and rice gently to blend them.

4. Add the cut bamboo shoot and Aburaage into the pot.

5. Cook the rice as per the rice cooker setting for white rice, or cook it in a pot. 

6. Once the rice is cooked, stir quickly to mix the rice and ingredients.

*The white substance between the segments of the bamboo shoot is an amino acid. It’s edible, or you may remove it by washing off if desired. 

RECIPE by Azusa