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 cook Bamboo Shoot Rice using 9 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Bamboo Shoot Rice

  1. It's 1 of medium bamboo shoots (pre-boiled).
  2. It's 1 sheet of aburaage (thin fried tofu).
  3. Prepare 540 ml of white rice (2 1/4 cups).
  4. You need 600 ml of Dashi stock (2 1/2 cups).
  5. You need 3 Tbsp of sake.
  6. Prepare 1 1/2 Tbsp of light/usukuchi soy sauce.
  7. It's 1 Tbsp of mirin.
  8. Prepare 1/2 tsp of salt.
  9. You need of Fresh sansho leaves (Japanese pepper tree) 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 and let drain in a fine colander for 30 minutes. Cut off the tip of the bamboo shoot and cut into comb-shaped wedges. Cut the rest of the shoot into thin, quarter-round wedges..
  2. Pour hot water over the aburaage/fried-tofu to remove the oil. Cut in half lengthwise and then cut into 5 mm wide strips. After that, cut into cubes..
  3. Put the drained rice in the rice cooker or pot, add the sake, light soy sauce, mirin and salt. Fill with dashi stock until the appropriate line. Place the bamboo shoot and aburaage on top. Cook as usual..
  4. After it has cooked, let the rice sit for an extra 5 minutes and then mix the rice together so the bamboo and tofu is distributed evenly. Serve in a bowl and garnish with sansho leaves..

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.