Bamboo Shoot Rice
Bamboo Shoot Rice

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, bamboo shoot rice. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Bamboo Shoot Rice is one of the most well liked of recent trending meals in the world. It’s easy, it is fast, it tastes delicious. It is appreciated by millions daily. They are nice and they look fantastic. Bamboo Shoot Rice is something which I have loved my entire life.

The shun of bamboo shoots is spring and Rice with Bamboo Shoots is one of the spring dishes in Japan. OK, Australia has just gone into Autumn but a large number of my readers live in the northern. Bamboo Shoot Rice is one of the dishes first introduced in the very first Cooking Mama.

To begin with this particular recipe, we have to first prepare a few components. You can cook bamboo shoot rice using 9 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Bamboo Shoot Rice:
  1. Get 360 ml short grain rice (1 1/2 cups)
  2. Make ready 1 small, boiled bamboo shoot (3/4 cup-ish)
  3. Prepare 1 Tbsp sake
  4. Get 1 Tbsp mirin
  5. Make ready 1 Tbsp soy sauce
  6. Prepare 1 tsp salt
  7. Take Japanese dashi stock: 400 ml (1 2/3 cup) for white rice or 540 ml for brown rice ( 2 1/4 cups)
  8. Get 1 piece fried tofu, optional (abura-age, the thin kind)
  9. Make ready Kinome/sansho leaves and sesame seeds to garnish (optional)

Enjoy white rice with a little extra flavour with this takenoko bamboo shoot rice recipe. Find bamboo shoot rice stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection. In Thailand, pickled bamboo shoots (sour bamboo shoot pickle) are made use in delicious curries with vegetables and shrimps. Serve this curry along with steamed rice.

Steps to make Bamboo Shoot Rice:
  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!

Bamboo shoot (Phyllostachys) is a perennial and evergreen plant of the family Poaceae. Bamboo shoots were firstly originated to Southern China. Due to its wide diversification, it spread from the. Delicate young bamboo shoots are a common ingredient in Japanese cooking just as they are in most Asian culinary. Bamboo shoots rice, takenoko gohan, japanese food Japanese bamboo shoots rice.

So that’s going to wrap it up with this special food bamboo shoot rice recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!