Hey everyone, it is Brad, welcome to our recipe site. Today, we’re going to make a special dish, bamboo shoot rice (takenoko takikomi gohan). It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
The savory rice mixed with sweet, tender and crunchy bamboo shoots - it's a taste of spring in every bite. Japan has distinct four seasons, and each season is characterized by an abundance of seasonal ingredients. In Spring, we anticipate the emergence of fresh bamboo shoots and make Bamboo Rice, or Takenoko Gohan (たけのこご飯).
Bamboo Shoot Rice (Takenoko Takikomi Gohan) is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. Bamboo Shoot Rice (Takenoko Takikomi Gohan) is something which I have loved my entire life. They’re fine and they look fantastic.
To get started with this recipe, we have to first prepare a few components. You can have bamboo shoot rice (takenoko takikomi gohan) using 7 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Bamboo Shoot Rice (Takenoko Takikomi Gohan):
- Get 250 grams Bamboo shoots (cooked or brined)
- Make ready 1000 grams White rice
- Take 540 ml Dashi stock (or water + dashi powder)
- Prepare 2 1/2 tbsp ☆Usukuchi soy sauce
- Make ready 2 tbsp ☆Mirin
- Take 1 tsp ☆Kombu tea
- Prepare 1 Aburaage
It is so simple to make. Use konbu dashi to make it vegetarian. This Japanese recipe is a kind of takikomi gohan, a mixed rice dish in which the added ingredients are cooked with the rice. Takenoko Gohan (Bamboo shoots rice) from Food in Japan.
Steps to make Bamboo Shoot Rice (Takenoko Takikomi Gohan):
- 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.
- 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.
- 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.
- 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.]
- Blanch the aburaage in boiled water and drain. Cut into 5 mm squares so it mixes easily with the bamboo shoot and rice.
- 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.
- After cooking the rice, let it sit for about 10 minutes.
The fragrance of this rice dish is wonderful. Bamboo shoots are readily available in most supermarkets nowadays. Japanese ex-pats are especially nostalgic for the popular dish of Steamed Rice with Bamboo Shoots (Takenoko Gohan), accented here with ground sansho pepper and black sesame seeds. Bamboo shoots impart a sweet, subtle flavour when steamed with rice and is much loved by Japanese. Here are two recipes to cook in a rice cooker, but can easily be cooked in a pan.
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