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Bamboo Shoot Rice With Canned Scallop Recipe

Bamboo Shoot Rice with Canned Scallop Recipe
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Serving : 3
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Prepare the ingredients before making Bamboo Shoot Rice with Canned Scallop in your home. Then, follow these steps below to serve Bamboo Shoot Rice with Canned Scallop for your family or friends.

Ingredients: Bamboo Shoot Rice with Canned Scallop

  • 480 ml Rice (uncooked)
  • 200 grams Bamboo shoot (Parboiled and rinsed)
  • 50 grams Carrot
  • 140 grams Canned scallops
  • 1 tsp Salt
  • 1 tbsp Soy sauce
  • 1 tbsp Sake
  • 1 tbsp Mirin
  • 1 Sansho leaf

How to Make Bamboo Shoot Rice with Canned Scallop

If you have prepared the ingredients needed, now time to start cooking. There are 7 steps you must follow to make Bamboo Shoot Rice with Canned Scallop in your home by yourself.

    Step 1
  • Slice the bamboo shoot into bite-sized pieces, about 2 mm thick. Finely chop the carrot. Separate the scallops from the canned juices.
  • Step 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.
  • Step 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.
  • Step 4
  • As soon as it has finished cooking, use a rice scoop (etc.) to roughly mix it all together.
  • Step 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.
  • Step 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."
  • Step 7
  • Since this also tastes good when cooled, it's great for bento. It's good for rice balls too.
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