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.
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.
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.
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.
Refer to Recipe ID: 1755316 for instructions on boiling the bamboo shoot.