Recipe: Appetizing Bamboo Shoot Rice [With Instructions on How to Boil Bamboo Shoots]

Recipe: Appetizing Bamboo Shoot Rice [With Instructions on How to Boil Bamboo Shoots] Delicious, fresh and tasty.

Bamboo Shoot Rice [With Instructions on How to Boil Bamboo Shoots]. I'm glad to show you on how to cook bamboo rice. Starting in April, bamboo shoots start to shoot up in all the supermarkets around Japan! It makes me want to boil my own and use it in a meal.

I will make a note to go there in spring.

If I find them, I shall post how to boil them and cook.

Bamboo shoots are a vegetable used in Asian dishes such as stir-fries.

You can have Bamboo Shoot Rice [With Instructions on How to Boil Bamboo Shoots] using 8 ingredients and 22 steps. Here is how you cook it.

Ingredients of Bamboo Shoot Rice [With Instructions on How to Boil Bamboo Shoots]

1. You need 540 ml of Rice.

2. Prepare 1/2 of Bamboo shoots boiled in water (or store-bought).

3. You need 1 of Aburaage.

4. Prepare of [For the simmering sauce].

5. You need 4 tbsp of Soy sauce (usukuchi soy sauce, if available).

6. Prepare 4 tbsp of Mirin.

7. You need 3 tbsp of Sake.

8. You need 400 ml of Dashi stock.

Raw bamboo shoots taste very bitter unless they are prepared properly.

Clean and boil raw shoots first before adding them to a recipe.

Watch How to Make Bamboo Rice.

Delicate young bamboo shoots are a common ingredient in Japanese cooking just as they are in most Asian culinary world.

Bamboo Shoot Rice [With Instructions on How to Boil Bamboo Shoots] instructions

1. Rinse the rice as you normally do and drain..

2. Cut the bamboo shoot into your desired shapes and sizes. I cut it into about 2 cm thin matchsticks..

3. Pour boiling water over the aburaage, and cut into your desired shapes. I cut across the aburaage and thinly sliced it into about the same size as the bamboo shoots..

4. Pour the ingredients for the simmering sauce, bamboo shoots and aburaage into a small saucepan. Once it comes to a boil, reduce the heat to low and simmer for about 3-5 minutes..

5. Separate the simmering sauce and the filling. You will be using the sauce when cooking the rice, so do not discard..

6. The rice will not cook properly if the simmering sauce is too hot. So let it cool before pouring it into the rice cooker..

7. Put the rinsed rice into the rice cooker, pour the simmering sauce from Step 5, and fill with water up to the 3 cup line..

8. Add the bamboo shoots and aburaage from Step 5 and turn on the switch to cook the rice..

9. Once the rice is cooked, mix everything together ♡.

10. Heres how to boil the bamboo shoots:.

11. Cut 3-5 cm from the top of the bamboo shoot diagonally without peeling the skins, and make a deep slit lengthwise..

12. In a large pot, add the bamboo shoot, rice bran, one red chilli, and plenty of water, and turn on the heat..

13. The bamboo shoot will float to the surface, so put a small lid or a piece of aluminum foil that sits right on top of the bamboo shoot (otoshibuta or drop lid). Boil for about an hour, turn off the heat, and let it cool in the pot..

14. Once cooled to room temperature, remove the bamboo shoot and rinse with water. Use that you made earlier to peel off the outer layers..

15. Use the bamboo shoot for this recipe or for other dishes too..

16. The soft part on the top is the bamboo sheath..

17. Keep the boiled bamboo shoots to keep in the refrigerator up to 4-5 days (as long as you change the water everyday)..

18. Here are more dishes using bamboo shoots for reference:.

19. "Chinese-style Ground Meat Lettuce Wrap".

20. "Chinjao Rosu".

21. "Spring Rolls".

22. "Bamboo Sheath in Clear Soup".

Bamboo shoots are in season in spring between late March through May.

Fresh bamboo shoots can be sliced and boiled, sautéed or braised and served as an accompaniment to meat and fish.

They can be slow-cooked with other vegetables or stir-fried.

The crunchy texture of young, tender bamboo shoots makes them a great choice served as an hors d'oeuvre or stand-alone.

Bamboo shoots or bamboo sprouts are the edible shoots (new bamboo culms that come out of the ground) of many bamboo species including Bambusa vulgaris and Phyllostachys edulis.