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Rice With Bamboo Shoots

Chef.Morimoto's picture
Ingredients
  Bamboo shoot 7 Ounce, chopped small (200 Gram)
  Aburaage 1 , rinsed in boiling water and cut into thin strips (Deep Fried Tofu Pouch)
  Dashi broth 1 Cup (16 tbs)
  Soy sauce 2 Tablespoon
  Sugar 2 Tablespoon
  Sake 4 Tablespoon
  Short grain rice 2 1⁄2 Cup (40 tbs), rinsed (Reserve Rinse Water If Boiling Bamboo Shoot)
  Water 2 2⁄3 Cup (42.67 tbs)
  Buds of sansho pepper/Watercress /shiso leaves /basil /parsley 1⁄2 Teaspoon, garnish (Kinome, For Garnish)
Directions

MAKING
1) Remove 2-3 outer layers of the shoot and trim 1 inch tip; make a deep cut vertically on the shoot towards its center.
2) In water from washing rice submerge the shoots and allow to a boil; reduce the heat and simmer for 40-50 min until tender; cool, skin and soak the shoot in clear water.
3) In a saucepan, add the bamboo shoots and tofu pouch pieces in dashi broth, soy sauce, sugar, and 2 tbsp sake, simmer until the liquid disappears.
4) In a pot add the rice with the water and 2 tbsp of sake and allow to a boil; place the shoots and tofu pouch pieces over the rice, avoid stirring and simmer further; stir when the rice is cooked.

SERVING
5) Sprinkle with sansho pepper buds and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Japanese
Course: 
Main Dish
Method: 
Boiled
Preparation Time: 
50 Minutes
Cook Time: 
10 Minutes
Ready In: 
60 Minutes
Servings: 
6

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