Bamboo Shoot Rice (Takenoko Takikomi Gohan)
Bamboo Shoot Rice (Takenoko Takikomi Gohan)

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, bamboo shoot rice (takenoko takikomi gohan). One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Bamboo Shoot Rice (Takenoko Takikomi Gohan) is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. Bamboo Shoot Rice (Takenoko Takikomi Gohan) is something which I have loved my whole life. They are fine and they look fantastic.

I show you how to make bamboo rice. Bamboo is spring food, and Japanese people often cook this food in springtime. I have other YouTube video how to prep bamboo shoot, please watch that and prep bamboo if you How To Make Takikomi Gohan (Recipe) 炊き込みご飯の作り方（レシピ）.

To begin with this recipe, we must prepare a few ingredients. You can cook bamboo shoot rice (takenoko takikomi gohan) using 7 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Bamboo Shoot Rice (Takenoko Takikomi Gohan):
  1. Get 250 grams Bamboo shoots (cooked or brined)
  2. Make ready 1000 grams White rice
  3. Take 540 ml Dashi stock (or water + dashi powder)
  4. Take 2 1/2 tbsp ☆Usukuchi soy sauce
  5. Prepare 2 tbsp ☆Mirin
  6. Prepare 1 tsp ☆Kombu tea
  7. Prepare 1 Aburaage

Please read my disclosure policy for details. As an Amazon Associate I earn from qualifying purchases. Cooked in classic Japanese dashi broth, this simple and elegant Bamboo Rice. Bamboo shoots (takenoko) are a staple of springtime in Japan, and going out to harvest them is a fun activity in itself.

Instructions to make Bamboo Shoot Rice (Takenoko Takikomi Gohan):
  1. First prepare the bamboo shoot to remove the bitterness. Cut the top of the bamboo shoot diagonally without peeling the skins because the skins will give it flavour. Make slits lengthways to a 1/3 of the thickness. Place the bamboo shoot in a deep pot.
  2. Pour plenty of water in the deep pot and add rice bran (or a handful of rice) and one red chilli. Once it comes to a boil, reduce the heat to low. Cook the bamboo shoot until a skewer goes through easily.
  3. Let sit until completely cooled. Prepare the bamboo shoot the day before making the rice dish, if possible. If you use bamboo shoot in brine go straight to the bracketed instructions in Step 4.
  4. Peel the bamboo shoot and cut to separate the sheath, top flesh, and bottom. This photo shows the pieces you can get from one bamboo shoot. [Slice the bottom into quarter-rounds. Thinly slice the top lengthwise.]
  5. Blanch the aburaage in boiled water and drain. Cut into 5 mm squares so it mixes easily with the bamboo shoot and rice.
  6. Put the rinsed rice and ☆ ingredients into the rice cooker. Fill with dashi stock up to 3 cup mark and add the aburaage and bamboo shoot. Press start to cook the rice.
  7. After cooking the rice, let it sit for about 10 minutes.

After cutting the fresh shoots, the Japanese people typically boil them as soon as they get home, then store them in the boiled water in the refrigerator. Takenoko shoots can be cooked in. How to Cook Rice in a Donabe. Shinmai, or 'new rice' has more water content. Bamboo shoot rice is an easy yet tasty Japanese food made by cooking Japanese rice, takenoko bamboo shoots, and mushrooms in classic seasonings.

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