Cut the bamboo shoot into your desired shapes and sizes. I cut it into about 2 cm thin matchsticks.
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.
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.
Separate the simmering sauce and the filling. You will be using the sauce when cooking the rice, so do not discard.
The rice will not cook properly if the simmering sauce is too hot. So let it cool before pouring it into the rice cooker.
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.
Add the bamboo shoots and aburaage from Step 5 and turn on the switch to cook the rice.
Once the rice is cooked, mix everything together ♡
Here's how to boil the bamboo shoots:
Cut 3-5 cm from the top of the bamboo shoot diagonally without peeling the skins, and make a deep slit lengthwise.
In a large pot, add the bamboo shoot, rice bran, one red chilli, and plenty of water, and turn on the heat.
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.
Once cooled to room temperature, remove the bamboo shoot and rinse with water. Use that you made earlier to peel off the outer layers.
Use the bamboo shoot for this recipe or for other dishes too.
The soft part on the top is the bamboo sheath.
Keep the boiled bamboo shoots to keep in the refrigerator up to 4-5 days (as long as you change the water everyday).
Here are more dishes using bamboo shoots for reference:
"Bamboo Sheath in Clear Soup" (Recipe ID:1413312)
Story Behind this Recipe
This recipe was passed down by my mother.
-Usually rice bran is handed out at the store where you buy bamboo shoots, but if you don't have it, use the water from rinsing the rice. -To shorten the boiling time, you might be compelled to peel the skins, but I heard that it's better to boil them with their skins, since they contain a substance actually helps soften the bamboo shoot.