Bamboo Shoot Rice
Tender bamboo shoots taste so beautiful in this dish
Double-lid donabe rice cooker, "Kamado-san" (3 rice-cup size)
- 2 rice-cups (360 ml) short grain rice, rinsed and drained
- 1 1/3 cups (320 ml) dashi stock
- 2 tablespoons sake
- 2 tablespoons usukuchi shoyu (light-color soy sauce)
- 1 rectangular piece abura-age (fried tofu pouch), blanched, cut crosswise into thin strips, then halved crosswise
- 3-4 medium-size shiitake mushrooms, thinly-sliced
- 1 medium (about 8 oz/ 240 g) pre-cooked bamboo shoot, thinly-sliced into bite-size pieces
- In "Kamado-san", combine the rice, dashi stock, sake and soy sauce. Let the rice soak for 20 minutes.
- Spread the abura-age over the rice, followed by the shiitake and bamboo shoot, in even layers.
- Cover "Kamado-san" with both lids and cook over medium-high heat for 13-15 minutes, or until 2-3 minutes after the steam starts puffing out of the top lid.
- Turn off the heat and let Kamado-san rest (with both lids on) for 20 minutes.
- Uncover and fluff the rice.
- Spring is the high season for freshly foraged bamboo shoots and taste really wonderful. If fresh bamboo shoots are not available, pre-cooked bamboo shoot can be found at Asian grocery stores.
- If you can, sun-dry the shiitake mushrooms for 2-3 hours before use, for a deeper umami flavor.
About the measurements used in our recipes
|For rice measurement, traditional Japanese rice measurement is used.|
|1 rice-cup = 3/4 US cup = 180 ml|
|Other conversions (US to metric measures)|
|1 cup = 240 ml
1 inch (1") = 2.5 cm
1 ounce (1 oz) = 30 ml