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Takenoko Gohan

A friend from the neighborhood stopped by yesterday to drop off some fresh bamboo shoots, takenoko. The best part was that they were already prepped, that is, they were boiled in water with nuka (rice bran) to remove the bitterness, cooled for several hours to overnight in the nuka water and then peeled.

He gave us quite a bounty so I decided to make takenoko gohan (bamboo shoot rice) and an eggplant and takenoko dish. Spring is wonderful for the seasonal vegetables galore, but even more wonderful is the neighborly spirit which is year round here. Off to deliver some of the takenoko gohan to our friendly neighbor!

 

 

Takenoko_boiled

 


Posted By: Jan Opdahl
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Takenoko Gohan

Adapted from a recipe from Cookpad.com

200g boiled takenoko, cut into bite-sized chunks

1/2 aburage (deep fried tofu), sliced thinly

1/2 package of white shimeji mushrooms (about 1 cup)

700 ml dashi

3 tablespoons shoyu

Pinch of salt

1 tablespoon mirin

1 tablespoon sake

3 cups white rice


Cooking Process:

In a medium saucepan, heat the dashi, shoyu, salt, mirin and sake. Add the takenoko, aburage and shimeji and boil for 10 minutes. Turn heat off and let cool completely.

Wash rice and set aside in rice cooker. If you don't have a rice cooker, this can be done on the stovetop in a pot.

When the takenoko mixture is cool, pour the dashi liquid only into the rice until just barely reaching the 3 cup mark in the rice cooker. If not using a rice cooker, then add about the same amount of liquid as rice. Then add the solid takenoko mixture to the rice, leaving behind any extra dashi liquid. Let sit for one hour then turn the rice cooker on.

How to Serve:

After the rice has finished cooking, mix the rice thoroughly, and let sit for about 10 minutes before serving.

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