Japanese Spring Recipe: Steamed Rice With Bamboo Shoots (Takenoko Gohan)
Taste The Takenoko Power!
Bamboo shoot steamed rice is a meal for champions!
Bamboo shoots (takenoko) are a staple of springtime in Japan, and going out to harvest them is a fun activity in itself. After cutting the fresh shoots, the Japanese people typically boil them as soon as they get home, then store them in the boiled water in the refrigerator. Takenoko shoots can be cooked in a variety of ways — from simple stir-fry to serving them over steamed rice.
Takenoko gohan, or steamed rice with bamboo shoots, is a very popular Japanese dish in spring and is very extremely easy to prepare, so go ahead and give it a try!
- 2.5 cups of uncooked rice
- 1/2 a boiled bamboo shoot
For the dashi stock:
- 3 tablespoons sake for cooking (ryori-shu)
- 1 tablespoon mirin
- 2 tablespoons light soy sauce
- 1/2 teaspoon salt
1. Cut the bamboo into thin slices.
2. Put the uncooked rice into the bowl of your rice cooker. Add all of the dashi ingredients, then top up with water until it reaches the 2.5 line on the bowl.
3. Add sliced bamboo on top at the end.
4. Cook in your rice cooker the same way you would cook white rice. Recommended with grilled or fried fish and miso soup.
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