bamboo shoot seasoned rice
- Serves: 4
- Calories: 233 kcal
- Total Time: 5 m
- Prep: 5 m
- Japanese: Takenoko no takikomi-gohan
Cut off the narrow end of the bamboo shoot.
Cut in the bamboo shoot in half.
Cut the softer lower part in half lengthwise.
Slice into lengthwise pieces.
Slice the harder upper part into widthwise pieces.
Cut each slice into four pieces.
Wash the rice. Add the soup stock (or water), bamboo shoot and soy sauce. Do not stir. Switch on the rice cooker.
This seasoned rice is a popular typical dish in spring because bamboo shoot is harvested in spring. The bamboo shoot is crunchy and has a good flavor, and it is more delicious with seasoned rice.
Japanese foods recipes
Int'l. recipes with a Japanese twist