|Nutritional Guidelines (per serving)|
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.