#36 Japanese-style rice cooked with bamboo shoots

Part 36 Japanese-style rice cooked with bamboo shoots

illustrated by Saki Shiokawa

(Machine translation) Favorite cooked rice, which is fit for spring season, is “rice cooked with bamboo shoots”. There are a lot of bamboo shoots in supermarkets this season, because everybody loves them.

Ingredients (2 to 3 servings)

  1. 200 g bamboo shoots, cut into wedges
  2. 1 deep-fried tofu, sliced
  3. 2 go (about 300 g) rice
  4. 1/2 tablespoon soy sauce
  5. 4 tablespoons mirin
  6. 1 tablespoon sake
  7. 3 cups water
  8. 1 stick hondashi

First, cut bamboo shoots into pieces with a size that you can easily eat.

Next, cut a deep-fried tofu (so called “abura-age”) into pieces with your preferred size.

Then add the seasonings (1/2 tablespoon soy sauce, 4 tablespoons mirin, 1 tablespoon sake, 3 cups of water, 1 hondashi) to a pan. Put the cut deep-fried tofu and bamboo shoots in the ban and boil them.

Turn the heat up and cook them for about 10 minutes. Then place a colander in a bowl and separate the ingredients and the broth.

Pour the broth over washed rice (2 go (300 g)) and add water to the 2-go mark of a rice cooker pot. Then put the ingredients on top of it and switch on the rice cooker!

Once the rice is cooked, mix well and serve it in a rice bowl. When this bamboo rice is combined with mustard-marinated rape blossoms and white miso soup, you can feel spring!