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1
First prepare the bamboo shoot to remove the bitterness.
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2
Cut the top of the bamboo shoot diagonally without peeling the skins because the skins will give it flavour.
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3
Make slits lengthways to a 1/3 of the thickness.
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4
Place the bamboo shoot in a deep pot.
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5
Pour plenty of water in the deep pot and add rice bran (or a handful of rice) and one red chilli.
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6
Once it comes to a boil, reduce the heat to low.
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7
Cook the bamboo shoot until a skewer goes through easily.
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8
Let sit until completely cooled.
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9
Prepare the bamboo shoot the day before making the rice dish, if possible.
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10
If you use bamboo shoot in brine go straight to the bracketed instructions in Step 4.
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11
Peel the bamboo shoot and cut to separate the sheath, top flesh, and bottom.
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12
This photo shows the pieces you can get from one bamboo shoot.
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13
[Slice the bottom into quarter-rounds.
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14
Thinly slice the top lengthwise.]
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15
Blanch the aburaage in boiled water and drain.
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16
Cut into 5 mm squares so it mixes easily with the bamboo shoot and rice.
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17
Put the rinsed rice and ingredients into the rice cooker.
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18
Fill with dashi stock up to 3 cup mark and add the aburaage and bamboo shoot.
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19
Press start to cook the rice.
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20
After cooking the rice, let it sit for about 10 minutes.
