Rice is the best comfort food. It may be all those carbohydrates getting into my system that give me a warm happiness, so finding new ways to cook rice is one of my interests.
According to “Organic Facts“:
“The health benefits of rice include its ability to provide fast and instant energy, regulate and improve bowel movements, stabilize blood sugar levels, and slow down the aging process, while also providing an essential source of vitamin B1 to the human body. ”
Bamboo shoots are also a great way to boost your health. They are low-calorie, low-sugar, low-fat, and rich in protein, vitamins, and minerals.
When you combine rice and bamboo shoots, your body receives the benefits from both.
Dry Ingredients （4 servings）
- 160g boiled bamboo shoot
- 360 ml Rice
- aburaage (deep-fried tofu)
- 1/2 package shimeji mushrooms (50g)
- 5 cm kombu kelp
- sansho leaves for garnishing (optional)
- 300 cc water
- 2 tbsp light soy sauce
- 2 tbsp sake
【How to make】
- Wash rice and soak in water for 30 minutes.
- Drain in a sieve.
- Parboil aburaage with boiling water to remove excess of oil. Squeeze out water.
- Cut it in half lengthwise, then cut into thin strips.
- Cut the bamboo shoot into 3 sections.
- Cut tip part into 3 cm lengths, and then cut in half lengthwise. Place the halves flat side down and cut them into thin strips.
- Cut the middle part into thin rectangles.
- Cut root part into quarter rounds 3 mm (1/8 inch) thick.
- Cut away root cluster of the shimeji mushrooms, and separate into smaller pieces.
- Place washed rice in a rice cooker.
- Pour the liquid ingredients (water, light soy sauce and sake) over the rice.
- Then add water up to mark #2. Stir roughly.
- Add dry ingredients (takenoko, aburaage and shimeji) on top of the rice. Don’t mix.
- Place kombu kelp.
- Start cooking.
- When rice is cooked, stir rice gently to mix ingredients evenly.
- Serve in a rice bowl.
- Place a sansho leaf on your palm and quickly clap your other hand to release the aroma. Put it over the rice.