Bamboo Shoot Rice with Canned Scallop. You can enjoy distinct flavour of bamboo shoots in Rice with Bamboo Shoots. Simply cook bamboo shoots with rice in lightly flavoured dashi stock. The shun of bamboo shoots is spring and Rice with Bamboo Shoots is one of the spring dishes in Japan.
They are used as vegetables in numerous Asian dishes and broths. The bamboo shoots are already boiled, so you can quickly heat up and enjoy right away. Do not use the canned variety to make Bamboo Rice.
Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, bamboo shoot rice with canned scallop. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
You can enjoy distinct flavour of bamboo shoots in Rice with Bamboo Shoots. Simply cook bamboo shoots with rice in lightly flavoured dashi stock. The shun of bamboo shoots is spring and Rice with Bamboo Shoots is one of the spring dishes in Japan.
Bamboo Shoot Rice with Canned Scallop is one of the most popular of current trending foods on earth. It is simple, it’s fast, it tastes delicious. It is appreciated by millions every day. Bamboo Shoot Rice with Canned Scallop is something which I’ve loved my entire life. They’re fine and they look fantastic.
To begin with this recipe, we must prepare a few ingredients. You can have bamboo shoot rice with canned scallop using 9 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Bamboo Shoot Rice with Canned Scallop:
- Take 480 ml of Rice (uncooked).
- Prepare 200 grams of Bamboo shoot (Parboiled and rinsed).
- Get 50 grams of Carrot.
- Make ready 140 grams of Canned scallops.
- Get 1 tsp of Salt.
- Take 1 tbsp of Soy sauce.
- Take 1 tbsp of Sake.
- Get 1 tbsp of Mirin.
- Prepare 1 of Sansho leaf.
You could keep it simple by serving bamboo rice with just a side of miso soup, or with the addition of grilled mackerel (saba shioyaki) and a fresh green side. *Please note* Do not try this recipe at home unless you have a chance to get Shirako Bamboo shoots. If you are using normal bamboo shoots, please get rid of. Bamboo shoots are the young, tender shoots of the bamboo plant which are harvested while they are small. The shoots are sliced and used in Asian cooking.
Instructions to make Bamboo Shoot Rice with Canned Scallop:
- Slice the bamboo shoot into bite-sized pieces, about 2 mm thick. Finely chop the carrot. Separate the scallops from the canned juices..
- Wash the rice and put into the rice cooker bowl. Add the soy sauce, sake, mirin, and scallop juices. Fill the rest of the way up to the 3 serving line with water..
- Add the salt, bamboo shoot, carrot, and scallops to Step 2. Put the bowl into the rice cooker and switch it on. Cook the rice as usual..
- As soon as it has finished cooking, use a rice scoop (etc.) to roughly mix it all together..
- Serve on a dish. Smash the sansho leaf with the palm of your hands to release the fragrance and place on top of the rice to finish..
- Here's a lunch plate with the following: "Country Simmered Sweet Potato, "Leek & Red Pickled Ginger Rolled Omelet" "Glazed Carrots," "Simmered Shiitake Mushrooms with Ginger," "Starch Noodle Saute.".
- Since this also tastes good when cooled, it's great for bento. It's good for rice balls too..
Fresh bamboo shoots can be found in some Asian markets but are most widely available canned. Bamboo Shoot Rice is one of the dishes first introduced in the very first Cooking Mama. Takenoko Gohan Spring is the high season for freshly foraged bamboo shoots and they taste really wonderful. Bearing no relation to the stringy, bland canned version, fresh bamboo shoots invoke a spirit of gratitude in these savory recipes with Japanese roots. You can get canned bamboo shoots, but I much prefer the vacuum packed kind.
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