Takenoko gohan

Method

1. 1 Boil fresh bamboo shoots with the lid open for 25 minutes, then rinse with cold water to remove the bitterness.
2. 2 Cut the bamboo shoots into 3 mm thick slices lengthwise to preserve the fiber.
3. 3 Pour boiling water over aburaage for 30 seconds, then cut into strips.
4. 4 Soak the rice for 30 minutes, then drain and measure out the water using dried halibut kombu broth.
5. 5 Season with soy sauce, sake, and mirin, then arrange the bamboo shoots and aburaage on top of the rice without stirring.
6. 6 Cook for 15 minutes, then let it sit for 10 minutes without opening the lid. Fluff it up from the bottom and sprinkle with chopped scallions.

With an appliance

• Pressure cooker 35 min

  Cook under high pressure for 6 minutes, then quickly release the pressure and let it steep for 8 minutes; the bamboo shoots must still be boiled with the lid open beforehand.