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

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, bamboo shoot rice (takenoko takikomi gohan). It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Bamboo Shoot Rice (Takenoko Takikomi Gohan) is one of the most popular of current trending meals in the world. It is enjoyed by millions every day. It is easy, it is quick, it tastes delicious. They are fine and they look fantastic. Bamboo Shoot Rice (Takenoko Takikomi Gohan) is something that I’ve loved my whole life.

To get started with this particular 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. Prepare 1000 grams White rice
  3. Take 540 ml Dashi stock (or water + dashi powder)
  4. Prepare 2 1/2 tbsp ☆Usukuchi soy sauce
  5. Get 2 tbsp ☆Mirin
  6. Make ready 1 tsp ☆Kombu tea
  7. Get 1 Aburaage
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.

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