Photograph of the finished Takenoko gohan

Japan · Cơm nấu măng tươi Takenoko gohan

Takenoko gohan

50 min Hands-on time + 30 min waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Rice Rice 600 g
  • Photograph of Fresh bamboo shoots Fresh bamboo shoots 800 g
  • Photograph of Fried tofu aburaage Fried tofu aburaage 8 pieces
  • Photograph of Kombu seaweed Kombu seaweed 48 g
  • Photograph of Dried flounder Dried flounder 60 g
  • Photograph of Soy sauce Soy sauce 120 ml
  • Photograph of Cooking sake Cooking sake 100 ml
  • Photograph of Mirin Mirin 80 ml
  • Photograph of Spring onion Spring onion 100 g

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.

Start cooking