Bamboo Shoot Rice
Bamboo Shoot Rice

Hello everybody, it is John, welcome to my recipe page. Today, we’re going to prepare a special dish, bamboo shoot rice. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

One way is to cook sliced bamboo shoots in flavoured dashi stock first so that they have a slightly sweet soy flavour. Then cook the rice with the liquid that the bamboo shoots are cooked in. This method tends to give you a stronger flavour of dashi stock and the bamboo shoots come out slightly brown due to the initial cooking.

Bamboo Shoot Rice is one of the most popular of recent trending meals in the world. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions every day. They are fine and they look wonderful. Bamboo Shoot Rice is something that I have loved my entire life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have bamboo shoot rice using 9 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Bamboo Shoot Rice:
  1. Take 1 medium bamboo shoots (pre-boiled)
  2. Get 1 sheet aburaage (thin fried tofu)
  3. Make ready 540 ml white rice (2 1/4 cups)
  4. Make ready 600 ml Dashi stock (2 1/2 cups)
  5. Get 3 Tbsp sake
  6. Take 1 1/2 Tbsp light/usukuchi soy sauce
  7. Prepare 1 Tbsp mirin
  8. Take 1/2 tsp salt
  9. Get Fresh sansho leaves (Japanese pepper tree) to garnish (optional)

One of the most famous dishes in Burmese cuisine is a sour bamboo shoot curry called myahait hkyain hainn , a specialty of Naypyidaw in central Burma. In Thailand, pickled bamboo shoots (sour bamboo shoot pickle) are made use in delicious curries with vegetables and shrimps. Serve this curry along with steamed rice. In China, tender shoots feature in soups, noodles, salads and stir-fries.

Instructions to make Bamboo Shoot Rice:
  1. Wash the rice and let drain in a fine colander for 30 minutes. Cut off the tip of the bamboo shoot and cut into comb-shaped wedges. Cut the rest of the shoot into thin, quarter-round wedges.
  2. Pour hot water over the aburaage/fried-tofu to remove the oil. Cut in half lengthwise and then cut into 5 mm wide strips. After that, cut into cubes.
  3. Put the drained rice in the rice cooker or pot, add the sake, light soy sauce, mirin and salt. Fill with dashi stock until the appropriate line. Place the bamboo shoot and aburaage on top. Cook as usual.
  4. After it has cooked, let the rice sit for an extra 5 minutes and then mix the rice together so the bamboo and tofu is distributed evenly. Serve in a bowl and garnish with sansho leaves.

The shoots called as takenoko are one of the spring specials in Japan. Stir in the rice vinegar, soy sauce, chicken broth, and additional salt to taste. At the end of cooking, stir in green onions. Remove wok from heat; stir in sesame oil before serving. Bun Mang Vit is a Vietnamese rice vermicelli duck noodle soup with bamboo shoots, garnished with shredded cabbage, thin slices of yellow onions, green onions and a wedge of lemon for squeezing.

So that’s going to wrap this up for this exceptional food bamboo shoot rice recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!