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Rice with Bamboo Shoots

Rice with Bamboo Shoots

This recipe requires no meat. It's very healthy and easy on the wallet. Since white dashi stock is used, it comes out an elegant beige color.

Ingredients

White rice
2 rice cooker cups, uncooked (360 ml)
Boiled bamboo shoot (smallish piece around 10 cm in height)
1
Carrot
1/2
Shimeji mushrooms
1/2 pack
Aburaage
2 slices
Kombu
10cm
Seasoning ingredients
Shiro-dashi
4 tablespoons
Mirin
1 tablespoon
Sake
2 tablespoons
Usukuchi soy sauce
1 tablespoon

Steps

1. Wash the rice and place it in a strainer (30 minutes before cooking). Cut the aburaage into 3 pieces horizontally and then into thin strips. Cut the carrot into 3 sections horizontally, and then julienne.
2. Slice the boiled bamboo shoot into thin pieces and boil once more in a small pot. Drain the water in a colander (cleanly remove the white scum that appears).
3. Break apart the shimeji mushrooms with your hands. Place the rice in the rice cooker, add the seasoning ingredients, then fill up the water until it reaches the amount you usually use.
4. Place the ingredients on top of the rice and switch on the rice cooker.

Story Behind this Recipe

I wanted to savor the taste of bamboo shoots, which are in season right now, so I made this simple seasoned rice.