Takenoko Rice with Bamboo Shoots is a kind of Japanese steamed mixed rice cooked with bamboo shoots (takenoko).
- 2 1/4 cup Japanese rice
- 2 1/2 cup dashi
- 2 tbsp. soy sauce
- 1 tbsp. sake
- 1 tbsp. mirin
- 1/2 lb. boiled bamboo shoots, thinly slice into small pieces
- 1 aburaage (fried tofu), blanched, cut into thin strips
- sansho leaves for garnishing (optional)
- Put rice in a bowl and wash it with cold water until the water becomes almost clear.
- Drain in a colander, and set aside for about 30 minutes.
- Put washed rice in a rice cooker and pour dashi soup stock over the rice.
- Add soy sauce, sake, and mirin and stir the rice. Put takenoko and aburaage on top of rice.
- Start the rice cooker.
- When rice is cooked, let it steam for about 10 minutes before opening the lid.
- Mix the rice with a rice spatula.
- Serve into individual rice bowls.
- Garnish with sansho leaves.
|Nutritional Guidelines (per serving)|
|Total Fat||8 g|
|Saturated Fat||1 g|
|Unsaturated Fat||2 g|
|Dietary Fiber||8 g|