Bamboo Shoot Rice with Canned Scallop
Bamboo Shoot Rice with Canned Scallop

Hello everybody, it’s Jim, welcome to our recipe page. Today, we’re going to make a distinctive dish, bamboo shoot rice with canned scallop. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Bamboo Shoot Rice with Canned Scallop is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It is easy, it is fast, it tastes yummy. They are nice and they look fantastic. Bamboo Shoot Rice with Canned Scallop is something which I’ve loved my entire life.

Add bamboo shoots, carrots, shimeji mushrooms and shredded or chopped ginger. Drain mushroom tops and cut in half. Add scallops, shiitake, button mushrooms and bamboo shoots.

To begin with this recipe, we have to prepare a few ingredients. You can cook bamboo shoot rice with canned scallop using 9 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Bamboo Shoot Rice with Canned Scallop:
  1. Take 480 ml Rice (uncooked)
  2. Make ready 200 grams Bamboo shoot (Parboiled and rinsed)
  3. Prepare 50 grams Carrot
  4. Take 140 grams Canned scallops
  5. Get 1 tsp Salt
  6. Take 1 tbsp Soy sauce
  7. Prepare 1 tbsp Sake
  8. Get 1 tbsp Mirin
  9. Prepare 1 Sansho leaf

Ocean Gold Braised Abalone Sets + Free Dried Scallop 海洋黄金红烧鲍鱼 配套加送干贝. Return the bamboo shoots to the wok, and heat until sizzly. Stir in the rice vinegar, soy sauce, chicken broth, and additional salt to taste. At the end of cooking, stir in green onions.

Steps to make Bamboo Shoot Rice with Canned Scallop:
  1. Slice the bamboo shoot into bite-sized pieces, about 2 mm thick. Finely chop the carrot. Separate the scallops from the canned juices.
  2. Wash the rice and put into the rice cooker bowl. Add the soy sauce, sake, mirin, and scallop juices. Fill the rest of the way up to the 3 serving line with water.
  3. Add the salt, bamboo shoot, carrot, and scallops to Step 2. Put the bowl into the rice cooker and switch it on. Cook the rice as usual.
  4. As soon as it has finished cooking, use a rice scoop (etc.) to roughly mix it all together.
  5. Serve on a dish. Smash the sansho leaf with the palm of your hands to release the fragrance and place on top of the rice to finish.
  6. Here's a lunch plate with the following: "Country Simmered Sweet Potato, "Leek & Red Pickled Ginger Rolled Omelet" "Glazed Carrots," "Simmered Shiitake Mushrooms with Ginger," "Starch Noodle Saute."
  7. Since this also tastes good when cooled, it's great for bento. It's good for rice balls too.

Remove wok from heat; stir in sesame oil before serving. Fresh harvested bamboo shoots, unpeeled, in a variety of sizes. Image by Joi Ito via Flickr. When purchasing dried bamboo shoots, make sure you do not get another product, dried bamboo fungus, which is also called stinkhorn fungus. This is another ingredient used in Chinese and other Asian cooking, which comes from the fruiting body of a fungus called Dictyophora phalloidea.

So that’s going to wrap this up with this exceptional food bamboo shoot rice with canned scallop recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!