Bamboo Shoot Rice (Takenoko Takikomi Gohan)

Hello everybody, hope you are having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, Bamboo Shoot Rice (Takenoko Takikomi Gohan). One of my favorites. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Bamboo Shoot Rice (Takenoko Takikomi Gohan), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Bamboo Shoot Rice (Takenoko Takikomi Gohan) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we must prepare a few components. You can cook Bamboo Shoot Rice (Takenoko Takikomi Gohan) using 7 ingredients and 7 steps. Here is how you can achieve it.

To enjoy the full flavour of seasonal bamboo shoots, remove the bitterness and cook them simply with rice.

Store any leftover bamboo shoots in a storage container, covered in water and kept in the fridge. Use up within 3 days. Change the water in the storage container every day. Instead of kombucha, you could use kombu dashi powder and 1/2 teaspoon salt Or, for a more authentic broth, prepare the dashi stock with kombu and bonito flakes and let it cool before using. Recipe by kebeibiko

Ingredients and spices that need to be Get to make Bamboo Shoot Rice (Takenoko Takikomi Gohan):

1. 250 grams Bamboo shoots (cooked or brined)
2. 1000 grams White rice
3. 540 ml Dashi stock (or water + dashi powder)
4. 2 1/2 tbsp ☆Usukuchi soy sauce
5. 2 tbsp ☆Mirin
6. 1 tsp ☆Kombu tea
7. 1 Aburaage

Instructions to make to make Bamboo Shoot Rice (Takenoko Takikomi Gohan)

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

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So that's going to wrap it up with this exceptional food Steps to Make Speedy Bamboo Shoot Rice (Takenoko Takikomi Gohan). Thanks so much for reading. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!