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

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

First simmer the bamboo shoots and aburaage, add both the filling and the simmering sauce to the rice, and cook it.

Ingredients: easy to make amount

3 rice cooker cups (480 ml)
Bamboo shoots boiled in water (or store-bought)
1/2 (about 250 g)
[For the simmering sauce]
Soy sauce (usukuchi soy sauce, if available)
4 tablespoons
4 tablespoons
3 tablespoons
Dashi stock
2 cups (400 ml)


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. Here's 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" (Recipe ID:1304333)
20. "Chinjao Rosu" (Recipe ID:1307454)
21. "Spring Rolls" (Recipe ID:1413300)
22. "Bamboo Sheath in Clear Soup" (Recipe ID:1413312)

Story Behind this Recipe

This recipe was passed down by my mother.