Part 36 Japanese-style rice cooked with bamboo shoots
(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)
200 g bamboo shoots, cut into wedges
1 deep-fried tofu, sliced
2 go (about 300 g) rice
1/2 tablespoon soy sauce
4 tablespoons mirin
1 tablespoon sake
3 cups water
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!