Bamboo Shoot Rice

1. 1

   Wash the rice and let drain in a fine colander for 30 minutes.

2. 2

   Cut off the tip of the bamboo shoot and cut into comb-shaped wedges.

3. 3

   Cut the rest of the shoot into thin, quarter-round wedges.

4. 4

   Pour hot water over the aburaage/fried-tofu to remove the oil.

5. 5

   Cut in half lengthwise and then cut into 5 mm wide strips.

6. 6

   After that, cut into cubes.

7. 7

   Put the drained rice in the rice cooker or pot, add the sake, light soy sauce, mirin and salt.

8. 8

   Fill with dashi stock until the appropriate line.

9. 9

   Place the bamboo shoot and aburaage on top.

10. 10

    Cook as usual.

11. 11

    After it has cooked, let the rice sit for an extra 5 minutes and then mix the rice together so the bamboo and tofu is distributed evenly.

12. 12

    Serve in a bowl and garnish with sansho leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.