ingredients:
- 430 g rice
- 300 g boiled bamboo shoot
- 570 ml bonito & sea tangle soup stock, bonito soup stock or water
- 2 1/2 tablespoons soy sauce
step 1:
Cut off the narrow end of the bamboo shoot.
step 2:
Cut in the bamboo shoot in half.
step 3:
Cut the softer lower part in half lengthwise.
step 4:
Slice into lengthwise pieces.
step 5:
Slice the harder upper part into widthwise pieces.
step 6:
Cut each slice into four pieces.
step 7:
Wash the rice. Add the soup stock (or water), bamboo shoot and soy sauce. Do not stir. Switch on the rice cooker.
comment:
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.