In the spring, my mother boiled bamboo shoots in a large pot and cooked various dishes. Among them, I liked the “Takenoko Gohan”. At my home, she cooked bamboo shoots and other ingredients, and mixed them with freshly cooked rice. By freezing the cooked ingredients, you can easily eat delicious bamboo shoot rice at any time. It is also good to mix with omelet or chirashi sushi.
INGREDIENTS: 4 servings
300g (360ml) rice
1/2 (150g, 5.3oz) boiled bamboo shoot
1 fried tofu
1 tablespoon sesame oil
young sansho leaves (if any)
Seasoning
1 tablespoon sugar
2 tablespoon sake
1 tablespoon mirin (sweet sake)
2 tablespoon soy sauce
INSTRUCTIONS
STEP
Preparation
Wash rice and soak it in water for 30 minutes.
Cut bamboo shoots into tips and roots. Cut the tip vertically into 4 equal parts, and cut the roots into round slices and then quarter-rounds.
Lightly remove the the oil of fried tofu with a kitchen paper, and cut into strips.
STEP
Cook rice
Put rice and 400ml of water in the pot, and cook for about 5 minutes on medium heat until boiling. Turn the heat to low and keep gentle simmer for 12 minutes. Turn off the heat and steam for 10 minutes. (If you use a rice cooker, cook as usual.)
STEP
Cook ingredients
Put 1 tablespoon of sesame oil in a frying pan and cook on medium heat. Saute the bamboo shoots until they are slightly browned, then add the fried tofu and saute. Add seasoning (sugar, sake, mirin, and soy sauce) in that order, and simmer until almost no water.
STEP
Mix
Mix the sauteed ingredients with the cooked rice.
Serve it in a bowl and add young sansho leaves.
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