Basic Bamboo Shoot Rice

Basic Bamboo Shoot Rice

This rice is lightly flavored and uses bamboo shoots and aburaage. It's also tasty when cooled, so it's great for your bentos.

Ingredients: 4-5 servings

Boiled bamboo shoots or soaked bamboo shoots
1 medium
White rice
3 rice cooker cups (uncooked)
Dashi stock
as needed
3 tablespoons
★ Usukuchi soy sauce
1 1/2 tablespoons
1 tablespoon
1/2 teaspoon
as needed


1. 30 minutes before cooking the rice, wash it and let it sit in the colander. Cut off the tip of the bamboo shoot and cut into comb-shaped wedges. Cut the rest of the shoot into thin quarter-round wedges.
2. Pour hot water over the aburaage to remove the oil. Cut in half lengthwise and then cut into 5 mm wide strips. After that, cut into cubes.
3. Put the rice in the rice cooker, add the ★ ingredients. Fill with dashi stock until the appropriate line. Place the bamboo shoot and aburaage on top. Cook.
4. After it has cooked, let it steam for about 5 minutes and then mix it all together. Serve in a bowl and garnish with sansho leaves.

Story Behind this Recipe

My mother taught me this recipe. The original recipe only uses the base of the bamboo shoot, but I usually make it with the tip too. You can also instant dashi granules for the dashi stock.