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Bamboo Shoot Rice [with Instructions On How To Boil Bamboo Shoots] Recipe

Bamboo Shoot Rice [With Instructions on How to Boil Bamboo Shoots] Recipe
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Prepare the ingredients before making Bamboo Shoot Rice [With Instructions on How to Boil Bamboo Shoots] in your home. Then, follow these steps below to serve Bamboo Shoot Rice [With Instructions on How to Boil Bamboo Shoots] for your family or friends.

Ingredients: Bamboo Shoot Rice [With Instructions on How to Boil Bamboo Shoots]

  • 540 ml Rice
  • 1/2 Bamboo shoots boiled in water (or store-bought)
  • 1 Aburaage
  • [For the simmering sauce]
  • 4 tbsp Soy sauce (usukuchi soy sauce, if available)
  • 4 tbsp Mirin
  • 3 tbsp Sake
  • 400 ml Dashi stock

How to Make Bamboo Shoot Rice [With Instructions on How to Boil Bamboo Shoots]

If you have prepared the ingredients needed, now time to start cooking. There are 22 steps you must follow to make Bamboo Shoot Rice [With Instructions on How to Boil Bamboo Shoots] in your home by yourself.

    Step 1
  • Rinse the rice as you normally do and drain.
  • Step 2
  • Cut the bamboo shoot into your desired shapes and sizes. I cut it into about 2 cm thin matchsticks.
  • Step 3
  • Pour boiling water over the aburaage, and cut into your desired shapes. I cut across the aburaage and thinly sliced it into about the same size as the bamboo shoots.
  • Step 4
  • Pour the ingredients for the simmering sauce, bamboo shoots and aburaage into a small saucepan. Once it comes to a boil, reduce the heat to low and simmer for about 3-5 minutes.
  • Step 5
  • Separate the simmering sauce and the filling. You will be using the sauce when cooking the rice, so do not discard.
  • Step 6
  • The rice will not cook properly if the simmering sauce is too hot. So let it cool before pouring it into the rice cooker.
  • Step 7
  • Put the rinsed rice into the rice cooker, pour the simmering sauce from Step 5, and fill with water up to the 3 cup line.
  • Step 8
  • Add the bamboo shoots and aburaage from Step 5 and turn on the switch to cook the rice.
  • Step 9
  • Once the rice is cooked, mix everything together ♡
  • Step 10
  • Here's how to boil the bamboo shoots:
  • Step 11
  • Cut 3-5 cm from the top of the bamboo shoot diagonally without peeling the skins, and make a deep slit lengthwise.
  • Step 12
  • In a large pot, add the bamboo shoot, rice bran, one red chilli, and plenty of water, and turn on the heat.
  • Step 13
  • The bamboo shoot will float to the surface, so put a small lid or a piece of aluminum foil that sits right on top of the bamboo shoot (otoshibuta or drop lid). Boil for about an hour, turn off the heat, and let it cool in the pot.
  • Step 14
  • Once cooled to room temperature, remove the bamboo shoot and rinse with water. Use that you made earlier to peel off the outer layers.
  • Step 15
  • Use the bamboo shoot for this recipe or for other dishes too.
  • Step 16
  • The soft part on the top is the bamboo sheath.
  • Step 17
  • Keep the boiled bamboo shoots to keep in the refrigerator up to 4-5 days (as long as you change the water everyday).
  • Step 18
  • Here are more dishes using bamboo shoots for reference:
  • Step 19
  • "Chinese-style Ground Meat Lettuce Wrap"
  • Step 20
  • "Chinjao Rosu"
  • Step 21
  • "Spring Rolls"
  • Step 22
  • "Bamboo Sheath in Clear Soup"
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