Bamboo Shoot Rice. *Please note* Do not try this recipe at home unless you have a chance to get Shirako Bamboo shoots. If you are using normal bamboo shoots. Bamboo shoots or bamboo sprouts are the edible shoots (new bamboo culms that come out of the ground) of many bamboo species including Bambusa vulgaris and Phyllostachys edulis.

Bamboo Shoot Rice Delicate young bamboo shoots are a common ingredient in Japanese cooking just as they are in most Asian culinary. The shun of bamboo shoots is spring and Rice with Bamboo Shoots is one of the spring dishes in Japan. OK, Australia has just gone into Autumn but a large number of my readers live in the northern. You can have Bamboo Shoot Rice using 9 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Bamboo Shoot Rice

  1. It's 360 ml of short grain rice (1 1/2 cups).
  2. Prepare 1 of small, boiled bamboo shoot (3/4 cup-ish).
  3. It's 1 Tbsp of sake.
  4. Prepare 1 Tbsp of mirin.
  5. You need 1 Tbsp of soy sauce.
  6. It's 1 tsp of salt.
  7. Prepare of Japanese dashi stock: 400 ml (1 2/3 cup) for white rice or 540 ml for brown rice ( 2 1/4 cups).
  8. It's 1 piece of fried tofu, optional (abura-age, the thin kind).
  9. It's of Kinome/sansho leaves and sesame seeds to garnish (optional).

Find bamboo shoot rice stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection. Spring is the high season for freshly foraged bamboo shoots and they taste really wonderful. They are crisp tender and full of sweet spring flavors. Enjoy white rice with a little extra flavour with this takenoko bamboo shoot rice recipe.

Bamboo Shoot Rice step by step

  1. Wash the rice in a fine colander. For brown rice, it's best to soak it at least 6 hours or overnight..
  2. Cut the bamboo shoot into bite-sized chunks. If using fried tofu, cut into into 1 cm strips then cut the strips in half..
  3. Put the rice, sake, mirin, soy sauce, salt and dashi stock (400 ml for white rice and 540 ml for brown rice) into your rice cooker bowl or into a heavy pot. Give it a stir, then put in the bamboo shoot and fried tofu..
  4. For the rice cooker: simply turn it on and cook as usual..
  5. For cooking in a pot: cover with lid and turn on medium heat. When the water starts to boil and steam comes out from under lid, turn the heat to low..
  6. For white rice: let it cook for 13-15 minutes, then turn off heat and let it sit without removing the lid for another 10 minutes..
  7. For brown rice: let it cook for 23-25 minutes, then turn off heat and let it sit without removing the lid for another 15 minutes..
  8. Once the rice has finished cooking, fluff it up lightly with the rice serving spoon or fork. Serve garnished with sesame seeds and kinome if you have it!.

In Thailand, pickled bamboo shoots (sour bamboo shoot pickle) are made use in delicious curries with vegetables and shrimps. Serve this curry along with steamed rice. Bamboo shoot, which comes from the Gramineae botanical family, provide a nutritious food that is used as a fiber rich, food filler in Chinese. Bamboo shoot (Phyllostachys) is a perennial and evergreen plant of the family Poaceae. Bamboo shoots were firstly originated to Southern China.