Hey everyone, it is me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, bamboo shoot rice (takenoko takikomi gohan). It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
I show you how to make bamboo rice. Bamboo is spring food, and Japanese people often cook this food in springtime. I have other YouTube video how to prep bamboo shoot, please watch that and prep bamboo if you How To Make Takikomi Gohan (Recipe) 炊き込みご飯の作り方（レシピ）.
Bamboo Shoot Rice (Takenoko Takikomi Gohan) is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It’s easy, it is fast, it tastes yummy. Bamboo Shoot Rice (Takenoko Takikomi Gohan) is something which I have loved my whole life. They’re fine and they look fantastic.
To get started with this particular recipe, we must first prepare a few components. You can cook bamboo shoot rice (takenoko takikomi gohan) using 7 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Bamboo Shoot Rice (Takenoko Takikomi Gohan):
- Get 250 grams Bamboo shoots (cooked or brined)
- Take 1000 grams White rice
- Prepare 540 ml Dashi stock (or water + dashi powder)
- Make ready 2 1/2 tbsp ☆Usukuchi soy sauce
- Take 2 tbsp ☆Mirin
- Get 1 tsp ☆Kombu tea
- Get 1 Aburaage
As an Amazon Associate I earn from qualifying purchases. Cooked in classic Japanese dashi broth, this simple and elegant Bamboo Rice. Bamboo shoot rice is an easy yet tasty Japanese food made by cooking Japanese rice, takenoko bamboo shoots, and mushrooms in classic seasonings. Takenoko, or bamboo shoots, are a deliciously crunchy, seasonal vegetable that tastes great as a side dish or cooked with rice, and this.
Instructions to make Bamboo Shoot Rice (Takenoko Takikomi Gohan):
- First prepare the bamboo shoot to remove the bitterness. Cut the top of the bamboo shoot diagonally without peeling the skins because the skins will give it flavour. Make slits lengthways to a 1/3 of the thickness. Place the bamboo shoot in a deep pot.
- Pour plenty of water in the deep pot and add rice bran (or a handful of rice) and one red chilli. Once it comes to a boil, reduce the heat to low. Cook the bamboo shoot until a skewer goes through easily.
- Let sit until completely cooled. Prepare the bamboo shoot the day before making the rice dish, if possible. If you use bamboo shoot in brine go straight to the bracketed instructions in Step 4.
- Peel the bamboo shoot and cut to separate the sheath, top flesh, and bottom. This photo shows the pieces you can get from one bamboo shoot. [Slice the bottom into quarter-rounds. Thinly slice the top lengthwise.]
- Blanch the aburaage in boiled water and drain. Cut into 5 mm squares so it mixes easily with the bamboo shoot and rice.
- Put the rinsed rice and ☆ ingredients into the rice cooker. Fill with dashi stock up to 3 cup mark and add the aburaage and bamboo shoot. Press start to cook the rice.
- After cooking the rice, let it sit for about 10 minutes.
One of the great things about living in Japan is that the foods we eat are so closely tied to the seasons. Early spring is when the snow starts to thaw in the mountains, revealing a forest floor that's literally bursting with edible plants poking their way through the detritus. How to Cook Rice in a Donabe. Shinmai, or 'new rice' has more water content. Bamboo shoots (takenoko) are a staple of springtime in Japan, and going out to harvest them is a fun activity in itself.
So that’s going to wrap it up with this special food bamboo shoot rice (takenoko takikomi gohan) recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
