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Bamboo Shoot Rice

Takenoko Gohan

Tender bamboo shoots taste so beautiful in this dish


Double-lid donabe rice cooker, "Kamado-san" (3 rice-cup size)


4 - 6


  • 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


  1. In "Kamado-san", combine the rice, dashi stock, sake and soy sauce. Let the rice soak for 20 minutes.
  2. Spread the abura-age over the rice, followed by the shiitake and bamboo shoot, in even layers.
  3. 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.
  4. Turn off the heat and let Kamado-san rest (with both lids on) for 20 minutes.
  5. 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 ml1
    • inch (1") = 2.5 cm
    • 1 ounce (1 oz) = 30 ml