Where I grew up in Japan, Bamboo Shoots were not something we purchase from stores. Bamboo shoots came out of the ground in every spring wherever bamboos were growing. Some of our family relatives and friends who owned bamboo groves always shared their seasonal harvest with us. I miss the fresh Bamboo Shoots. One of my favourite Bamboo Shoot dish is this Takikomigohan. Today I cooked it using Canned Bamboo Shoot. It was quite delicious.
100 to 150g Cooked Bamboo Shoot
*Note: Today I used canned Bamboo Shoot (225g). I had 100g Bamboo Shoot Slices after drained
1 tablespoon Mirin
1 tablespoon Soy Sauce
1 teaspoon Sugar
1 teaspoon Sesame Oil
2 cups (180ml) Japanese Short Grain Rice
1 to 2 sheets Abura-age (Fried Thin Tofu) *cut into small pieces
1 teaspoon Dashi Powder *Today I used Kombu (Kelp) Dashi Powder
1/2 teaspoon Salt
1 Spring Onion *finely chopped
- Drain and rinse the cooked Bamboo Shoot, cut into small (OR bite-size) pieces, and place in a small bowl. Add Mirin, Soy Sauce, Sugar and Sesame Oil, mix to combine, and set aside.
- Wash Rice, drain, and place in the rice cooker’s inner pot. Add Water up to the 2 cups marking. Add Dashi Powder and Salt, and gently stir.
- Scatter Abura-age pieces and Bamboo Shoot pieces with all the liquid over the Rice, but DO NOT stir. Press ‘COOK’ button to start cooking.
- When the rice is cooked, let it steamed for 10 minutes. Then loosen and mix gently. Sprinkle with some finely chopped Spring Onion and enjoy.