Takenoko (bamboo shoots) is a popular ingredient in Japanese cooking, and this is the most popular Japanese takenoko dish. It's a kind of Japanese
takikomi gohan (mixed rice).
How to Precook Fresh Bamboo Shoots
Ingredients:
- 2 1/4 cup Japanese rice
- 2 1/2 cup dashi
- 1 Tbsp sake
- 2 Tbsp soy sauce
- 1/2 tsp salt
- 1 Tbsp mirin
- 1/2 lb. boiled bamboo shoots, thinly slice into small pieces
- 1 aburaage (fried tofu), pour boiling water over them and cut into thin strips
- *sansho leaves for garnishing if available
Preparation:
Wash Japanese rice and drain in a colander. Set aside for 30 minutes. Put washed rice in rice cooker and pour
dashi soup stock over the rice. Add soy sauce, sake, and mirin. Put takenoko and aburaage on the top. Start cooking the rice. When rice is cooked, let the
rice steam for 10 minutes. Serve into individual rice bowls. Garnish with sansho leaves.
*makes 4 servings
