Bamboo Shoot Rice-TAKENOKO GOHAN- Japanese home cooking class in Tokyo

Feel the Spring with "Takenoko Gohan"
Takenoko Gohan is a dish that truly represents Japanese tradition. As bamboo shoots come into season, this is a must-try recipe that brings out their delicate flavor.

Bamboo shoots harvested near my home- Japanese home cooking class in Tokyo

Ingredients:

• Rice: 2 cups

• Bamboo shoots (boiled): 200g (or fresh bamboo shoots, pre-boiled)

• Aburaage (fried tofu): 1 piece

• Mirin: 2 tablespoons

• Cooking sake: 2 tablespoons

• Soy sauce: 2 tablespoons

• Sugar: ½ tablespoon

• Granulated Japanese soup stock: 1 teaspoon

• Water: As needed

• Green onions (for garnish): As needed

Takenoko gohan- Japanese home cooking class in Tokyo

Please book from here.

Instructions:

1. Preparing the Rice:
Wash the rice and soak it in water for about 30 minutes. After soaking, drain the rice using a sieve.

2. Preparing the Bamboo Shoots:
Cut boiled bamboo shoots in half lengthwise, then into quarters, and slice them into 5mm thick pieces. If using fresh bamboo shoots, boil them first before slicing in the same manner.

3. Preparing the Aburaage:
Pour hot water over the aburaage to remove excess oil. Cut it horizontally in half, then slice into 1cm wide strips.

4. Cooking in a Rice Cooker:
Add all seasonings (mirin, cooking sake, soy sauce, sugar, and soup stock) to the rice cooker pot. Add the soaked rice and fill with water up to the 2-cup mark. Mix well. Spread bamboo shoots and aburaage evenly on top of the rice mixture. Set your rice cooker and start cooking.

5. Serving:
Once cooked, serve in bowls and garnish with chopped green onions. Enjoy!

This recipe highlights the gentle flavors of bamboo shoots with a light seasoning. For those who prefer stronger flavors, adjust the amount of soy sauce or other seasonings as desired.

This translation ensures clarity while preserving the original recipe's structure and instructions. Please book from here.