Rice with Bamboo Shoots

1. 1

   Wash the rice and place it in a strainer (30 minutes before cooking).

2. 2

   Cut the aburaage into 3 pieces horizontally and then into thin strips.

3. 3

   Cut the carrot into 3 sections horizontally, and then julienne.

4. 4

   Slice the boiled bamboo shoot into thin pieces and boil once more in a small pot.

5. 5

   Drain the water in a colander (cleanly remove the white scum that appears).

6. 6

   Break apart the shimeji mushrooms with your hands.

7. 7

   Place the rice in the rice cooker, add the seasoning ingredients, then fill up the water until it reaches the amount you usually use.

8. 8

   Place the ingredients on top of the rice and switch on the rice cooker.

* Per serving · 4 servings · Values may vary.

No additional tips available.