Easy Bamboo Rice

Easy Bamboo Rice

This is a refreshing, traditional Japanese-style mixed rice. It's very delicious!

Ingredients: 2 rice cooker cups' worth

using 360 ml of rice, or 2 rice cooker cups' worth (10% mochi rice)
White rice
270 g
Mochi rice
30 g
Bamboo shoots (the soft tips)
about 100 g
1 piece
★ Dashi stock (or water with 1 teaspoon of stock granules)
360 ml
★Usukuchi soy sauce
2 tablespoons and 1 teaspoon
2 tablespoons and 1 teaspoon
For Toppings
Mitsuba leaves, white sesame seeds (if you have it)
as needed


1. Wash and drain the rice (let sit for 15 minutes).
2. Finely chop the aburaage and slice the bamboo shoots into small slices.
3. Put the ★ ingredients into the rice cooker and mix. Layer the dry rice, aburaage, and bamboo shoots on top and start the rice cooker.
4. Once cooked, top with small sprigs of mitsuba leaves and garnish with white sesame seeds to add fragrance.

Story Behind this Recipe

I received some bamboo shoots, so I adjusted a recipe from the head Japanese chef of the Athens Summer Olympics, Chef Hiromitsu Nozaki, into an easy-to-make amount and method. This combination of rice and dashi is a good balance for many kinds of mixed rice.