Takenoko Gohan 竹筍飯

A classic Japanese seasonal rice dish featuring tender bamboo shoots cooked with rice in a savory dashi broth.

Nutrition (per serving)

Ingredients

• Japanese short-grain rice: 2 cups (360g)
• Pre-cooked bamboo shoots: 200g
• Aburaage (fried tofu pouch): 1 piece (about 20g)
• Dashi (Japanese soup stock): 360ml
• Soy sauce: 2 tbsp
• Mirin: 2 tbsp
• Sake (cooking sake): 1 tbsp
• Salt: 1/4 tsp
• Kinome (Japanese pepper leaves) or chopped green onions: for garnish

Steps

1. Wash the rice thoroughly until the water runs clear. Drain and let it sit for 30 minutes.
2. Slice the bamboo shoots into thin wedges or bite-sized pieces.
3. Pour hot water over the aburaage to remove excess oil, then gently squeeze out the water. Cut into thin strips.
4. In a measuring cup or bowl, mix dashi, soy sauce, mirin, sake, and salt.
5. Place the drained rice into a rice cooker pot or heavy-bottomed pot. Add the prepared bamboo shoots and aburaage on top.
6. Pour the combined seasoning liquid over the rice and ingredients. Ensure the liquid level reaches the appropriate mark for 2 cups of rice, adjusting with water if necessary.
7. Cook using the regular rice cooking setting.
8. Once cooked, let the rice rest for 10 minutes before opening the lid.
9. Gently fluff the rice with a paddle, mix everything, and serve immediately. Garnish with kinome or chopped green onions if desired.

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