Rice with Bamboo Shoots

Recipe Rice with Bamboo Shoots


Boil bamboo shoots immediately after you buy them, as they start to get hard as time passes after they are dug up..”

Put plenty of water in a large pot and add 1/3 cup of nuka and red chili peppers cut into half. Wash bamboo shoots well, chop off diagonally the pointy end, and make a straight cut on the sheath from the top to the bottom. Put it in the pot and bring to a boil. Reduce heat to medium and let simmer for 40 minutes.

Step 2

Step 2

Bamboo shoot is done if the hard bottom end is tender enough to poke through with a bamboo skewer. If it’s still hard, simmer for another 15 minutes and check again with a bamboo skewer. (The longer fresh bamboo shoots are kept after they are dug up, the harder they become. Boil for more than 1 hour if more than one day has passed since it was dug up.)

Wash rice and drain in a sieve 30 minutes prior to cooking. Cut the boiled bamboo shoots into thin slices that are easy to eat. Blanch aburaage (thin deep-fried sliced tofu) with boiling water to remove excess oil, cut in half lengthwise, then slice into thin strips. It is also good to add chicken, but when you use fresh bamboo shoots, it is better to only use aburaage to simply enjoy the flavor of the bamboo shoots.

Step 1

Step 1

Place washed rice and the in rice cooker. Pour dashi broth up to the line for cooking 2.5 cups of rice according to the machine’s standard measure. Add cooked bamboo shoots and aburaage on top. Start cooking.

Step 2

When rice is cooked, let steam for 10-15 minutes. Mix well evenly allowing excess moisture out of rice. Serve in a rice bowl garnished with buds of sansho pepper.

Put kinome (young leaf of Japanese sansho pepper) on your palm and slap with the other palm leaving space in between your hands to bring out its aroma.

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