Rice with Bamboo Shoots Recipe


Preparation Time50 MinCooking Time10 Min
Ready In1 Hr 0 MinDifficulty LevelEasy
Health IndexAverageServings6


 Bamboo shoot7 Ounce, chopped small (200 Gram)
 Aburaage1 , rinsed in boiling water and cut into thin strips (Deep Fried Tofu Pouch)
 Dashi broth1 Cup (16 tbs)
 Soy sauce2 Tablespoon
 Sugar2 Tablespoon
 Sake4 Tablespoon
 Short grain rice2 1⁄2 Cup (40 tbs), rinsed (Reserve Rinse Water If Boiling Bamboo Shoot)
 Water2 2⁄3 Cup (42.67 tbs)
 Buds of sansho pepper/Watercress /shiso leaves /basil /parsley1⁄2 Teaspoon, garnish (Kinome, For Garnish)


1) Remove 2-3 outer layers of the shoot and trim 1 inch tip; make a deep cut vertically on the shoot towards its center.
2) In water from washing rice submerge the shoots and allow to a boil; reduce the heat and simmer for 40-50 min until tender; cool, skin and soak the shoot in clear water.
3) In a saucepan, add the bamboo shoots and tofu pouch pieces in dashi broth, soy sauce, sugar, and 2 tbsp sake, simmer until the liquid disappears.
4) In a pot add the rice with the water and 2 tbsp of sake and allow to a boil; place the shoots and tofu pouch pieces over the rice, avoid stirring and simmer further; stir when the rice is cooked.

5) Sprinkle with sansho pepper buds and serve immediately.