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1
Roll the aburaage with a rolling pin to make them easier to open into pockets.
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2
Cut them into halves and open to the corners with your finger.
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3
Parboil the aburaage in boiling water for 2-3 minutes to remove excess oil.
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4
Strain in a colander.
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5
When cool to the touch, squeeze out the excess water.
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6
Cut the bamboo shoot in half lengthwise and peel.
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7
Cut it in half again and slice crosswise into 5 mm pieces, against the grain.
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8
To get rid of the bitterness of the bamboo shoot, grate the daikon radish and strain in a colander to collect the liquid.
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9
Pour the liquid with the same amount of water,and salt marked into a bowl, and soak the bamboo shoots for 1 hour.
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10
Put the rinsed and drained rice in the rice cooker,pour in the water and seasonings marked and mix lightly.
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11
Let sit for about 1 hour.
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12
Bring the ingredients marked to a boil in a pot and add the aburaage from Step 2.
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13
Cover with a drop lid, and simmer over low heat until the liquid has evaporated.
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14
Allow to cool.
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15
Heat the vegetable oil in a skillet and brown the minced meat.
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16
Add the sake and soy sauce and stirfry until no liquid remains.
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17
Rinse the bamboo shoots with water and drain.
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18
Put them and the cooked meat from Step 7 into the rice cooker, mix lightly, and cook as usual.
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19
When the rice has cooked, let it rest and steam for 10 minutes.
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20
Add the white sesame seeds and stir well.
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21
Cool slightly.
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22
Chop mitsuba leaves into 2 to 3 cm pieces.
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23
Peel the ginger and cut into thin strips.
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24
Stuff each abura-age pocket with the rice mixture and fold the edges to the inside.
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25
Garnish with mitsuba leaves and ginger on top, and it's done!
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26
This shows a cross cut.
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27
The rice is stuffed full of bamboo shoots.The aroma of Mitsuba leaves and ginger bring out the taste of the soy sauce-flavored bamboo shoot rice.
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28
At our house,we like to stuff plenty of rice into the pockets.But you can also enjoy the rice as is,if you have some left over.
