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

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, bamboo shoot rice (takenoko takikomi gohan). It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Bamboo Shoot Rice (Takenoko Takikomi Gohan) is one of the most favored of current trending meals in the world. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. Bamboo Shoot Rice (Takenoko Takikomi Gohan) is something that I have loved my whole life.

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 particular recipe, we have to prepare a few ingredients. You can cook bamboo shoot rice (takenoko takikomi gohan) using 7 ingredients and 7 steps. Here is how you cook it.

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

As an Amazon Associate I earn from qualifying purchases. Cooked in classic Japanese dashi broth, this simple and elegant Bamboo Rice. Here is how you cook that. Bamboo Shoot Rice (Takenoko Takikomi Gohan) step by step.

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.

First prepare the bamboo shoot to remove the bitterness. Bamboo Shoots Rice is Takenoko Gohan. If you fully enjoy it with good smell and taste, it is only available in spring. I'd like to introduce typical takenoko foods "Takenoko Gohan (Bamboo Shoots Rice)" at this time. We can buy packed bamboo shoots in the market any time, so we can cook it any.

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