Bamboo Shoot Rice.
Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, bamboo shoot rice. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Bamboo Shoot Rice is one of the most well liked of current trending meals in the world. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions daily. They are fine and they look fantastic. Bamboo Shoot Rice is something that I have loved my whole life.
To begin with this particular recipe, we have to first prepare a few components. You can have bamboo shoot rice using 9 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Bamboo Shoot Rice:
- Take 1 of medium bamboo shoots (pre-boiled).
- Get 1 sheet of aburaage (thin fried tofu).
- Prepare 540 ml of white rice (2 1/4 cups).
- Prepare 600 ml of Dashi stock (2 1/2 cups).
- Get 3 Tbsp of sake.
- Prepare 1 1/2 Tbsp of light/usukuchi soy sauce.
- Make ready 1 Tbsp of mirin.
- Prepare 1/2 tsp of salt.
- Get of Fresh sansho leaves (Japanese pepper tree) to garnish (optional).
Steps to make Bamboo Shoot Rice:
- Wash the rice and let drain in a fine colander for 30 minutes. Cut off the tip of the bamboo shoot and cut into comb-shaped wedges. Cut the rest of the shoot into thin, quarter-round wedges..
- Pour hot water over the aburaage/fried-tofu to remove the oil. Cut in half lengthwise and then cut into 5 mm wide strips. After that, cut into cubes..
- Put the drained rice in the rice cooker or pot, add the sake, light soy sauce, mirin and salt. Fill with dashi stock until the appropriate line. Place the bamboo shoot and aburaage on top. Cook as usual..
- After it has cooked, let the rice sit for an extra 5 minutes and then mix the rice together so the bamboo and tofu is distributed evenly. Serve in a bowl and garnish with sansho leaves..
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