Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a special dish, bamboo shoot rice (takenoko takikomi gohan). It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Bamboo Shoot Rice (Takenoko Takikomi Gohan) is one of the most popular of current trending foods on earth. It’s appreciated by millions daily. It is easy, it’s quick, it tastes yummy. They’re fine and they look wonderful. Bamboo Shoot Rice (Takenoko Takikomi Gohan) is something that I’ve loved my whole life.
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）.
To get started with this particular recipe, we have to first prepare a few ingredients. 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):
- Take Bamboo shoots (cooked or brined)
- Prepare White rice
- Make ready Dashi stock (or water + dashi powder)
- Get ☆Usukuchi soy sauce
- Prepare ☆Mirin
- Make ready ☆Kombu tea
- Take 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.
Steps 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.
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