Bamboo Shoot Rice (Takenoko Takikomi Gohan)
Bamboo Shoot Rice (Takenoko Takikomi Gohan)

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, bamboo shoot rice (takenoko takikomi gohan). One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Bamboo Shoot Rice (Takenoko Takikomi Gohan) is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It is easy, it is fast, it tastes yummy. They are fine and they look wonderful. Bamboo Shoot Rice (Takenoko Takikomi Gohan) is something that I have loved my whole life.

First prepare the bamboo shoot to remove the bitterness. Takenoko gohan is one of the popular takikomi gohan (rice cooked with vegetables with/without meat) that you see more of during spring in Japan. The shun of bamboo shoots is spring and Rice with Bamboo Shoots is one of the spring dishes in Japan.

To get started with this recipe, we have to first prepare a few components. You can cook 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):
  1. Take 250 grams Bamboo shoots (cooked or brined)
  2. Make ready 1000 grams White rice
  3. Prepare 540 ml Dashi stock (or water + dashi powder)
  4. Take 2 1/2 tbsp ☆Usukuchi soy sauce
  5. Take 2 tbsp ☆Mirin
  6. Make ready 1 tsp ☆Kombu tea
  7. Get 1 Aburaage

Takenoko, or bamboo shoots, are a deliciously crunchy, seasonal vegetable that tastes great as a side dish or cooked with rice, and this. Bamboo Shoot Rice is one of the dishes first introduced in the very first Cooking Mama. Bamboo Rice (Takenoko Gohan) recipe: Takenoko Gohan, or Bamboo Rice is a Japanese springtime treat made with fresh bamboo shoots foraged from the mountains and cooked with rice and dashi stock. Because bamboo isn't particularly high in umami producing amino acids, I like to cook.

Instructions 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.

How to cook bamboo shoots (takenoko). There are two Japanese vegetables that I can't get fresh here that I miss very much. Once you've opened a vacuum packed bamboo shoot, try to use it up right away. Recipe: Takenoko Gohan (Bamboo shoot rice). One of the great things about living in Japan is that the foods we eat are so closely tied to the seasons.

So that’s going to wrap this up for this special food bamboo shoot rice (takenoko takikomi gohan) recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!