Easiest Way to Make Perfect Bamboo Shoot Rice (Takenoko Takikomi Gohan)

Hey everyone, it is John, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, bamboo shoot rice (takenoko takikomi gohan). One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Bamboo Shoot Rice (Takenoko Takikomi Gohan) is one of the most well liked of recent trending foods on earth. It is appreciated by millions daily. It is simple, it is quick, it tastes delicious. They are nice and they look wonderful. Bamboo Shoot Rice (Takenoko Takikomi Gohan) is something which I’ve loved my whole life.

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

The ingredients needed to make Bamboo Shoot Rice (Takenoko Takikomi Gohan):

1. Make ready 250 grams Bamboo shoots (cooked or brined)
2. Make ready 1000 grams White rice
3. Take 540 ml Dashi stock (or water + dashi powder)
4. Prepare 2 1/2 tbsp ☆Usukuchi soy sauce
5. Get 2 tbsp ☆Mirin
6. Take 1 tsp ☆Kombu tea
7. Take 1 Aburaage

Steps 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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