Bamboo Shoot Rice (Takenoko Takikomi Gohan)
Bamboo Shoot Rice (Takenoko Takikomi Gohan)

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, bamboo shoot rice (takenoko takikomi gohan). One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Bamboo Shoot Rice (Takenoko Takikomi Gohan) is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. Bamboo Shoot Rice (Takenoko Takikomi Gohan) is something that I have loved my entire life. They are nice and they look fantastic.

To begin with this particular recipe, we have to prepare a few ingredients. You can have bamboo shoot rice (takenoko takikomi gohan) using 7 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Bamboo Shoot Rice (Takenoko Takikomi Gohan):
  1. Get Bamboo shoots (cooked or brined)
  2. Get White rice
  3. Take Dashi stock (or water + dashi powder)
  4. Make ready ☆Usukuchi soy sauce
  5. Get ☆Mirin
  6. Prepare ☆Kombu tea
  7. Take Aburaage
Instructions to make Bamboo Shoot Rice (Takenoko Takikomi Gohan):
  1. 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.
  2. 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.
  3. 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.
  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.]
  5. Blanch the aburaage in boiled water and drain. Cut into 5 mm squares so it mixes easily with the bamboo shoot and rice.
  6. 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.
  7. After cooking the rice, let it sit for about 10 minutes.

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