Takenoko-gohan (Bamboo shoots rice) ｜ Our Regional Cuisines

1. [Boiling Bamboo shoot Step1]
Choose bamboo shoots as thick, stocky, and fresh as possible. With the skin still on, scrape off the hard part at the root and cut off the tip 4 to 5 cm diagonally.

2. [Boiling Bamboo shoot Step2]
Make a single vertical line with the knife, being careful not to cut all the way through to the flesh.

3. [Boiling Bamboo shoot Step3]
Put rice bran or rice rinse water, halved chilies and bamboo shoots in plenty of boiling water, cover with a drop-lid and heat. Boil for 50 minutes to 1 hour to soften. If a bamboo skewer is easily inserted into the root, it is cooked enough. Turn off the heat and let cool.

4. [Boiling Bamboo shoot Step4]
When completely cooled, insert your fingers into the slit, peel the skin at once, and rinse with water. If not used immediately, be sure to soak in water.

5. [How to make Takenoko-gohan Step1]
Wash rice and drain in a colander.

6. [How to make Takenoko-gohan Step2]
Cut bamboo shoots, carrots and fried thin tofu into small strips and soak in Seasonings A for 10 minutes.

7. [How to make Takenoko-gohan Step3]
Put the rice into the cooker and add the water. Put the ingredients of【How to make Takenoko-gohan Step2】with liquid to cook.

8. [How to make Takenoko-gohan Step4]
When cooked, mix top and bottom and place in a bowl and sprinkle with kinome.