Rice with Bamboo Shoots Recipe
Ingredients
| Bamboo shoot | 7 Ounce, chopped | |
| 1 deep-fried tofu pouch (abura-age), rinsed in boiling water and cut into thin strips | ||
| 1 cup dashi broth | ||
| Soy sauce | 2 Tablespoon | |
| Sugar | 2 Tablespoon | |
| 2 plus 2 tablespoons sake | ||
| Rice | 1/2 Cup (16 tbs) | |
| Water | 2/3 Cup (16 tbs) | |
| Buds of sansho pepper (kinome) for garnish, OR watercress, shiso leaves, basil, or parsley | ||
Directions
MAKING
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.
SERVING
5) Sprinkle with sansho pepper buds and serve immediately.
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.
SERVING
5) Sprinkle with sansho pepper buds and serve immediately.
Chef
