Monday, May 20, 2013

Donabe "Takenoko Gohan"...Sweetshoot Bamboo Rice

With the rest of the California bamboo shoots from Penryn Orchard, I knew what I was going to make.

I made "Takenoko Gohan", it's bamboo shoot rice and my favorite bamboo dish! When I was a child, I always requested my mom to make Takenoko Gohan over and over in the spring season.

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And, with doubld-lid donabe rice cooker, "Kamado-san", I make almost as delicious Takenoko Gohan as mom's.

Bamboo Shoot Rice ("Takenoko Gohan")

Ingredients: (5-6 servings)
2 1/2 rice-cups (450 ml) short grain rice (I use partially-polished brown rice), rinsed and drained
1 3/4 cups (420 ml) dashi stock
2 tablespoons mirin
2 tablespoons light color soy sauce ("usukuchi shoyu")
1/2 teaspoon salt
4 medium-size shiitake mushrooms, thinly-sliced
1 rectangular piece fried tofu pouch ("abura-age"), blanched and thinly-sliced
7 oz (200 g) pre-cooked bamboo shoot, sliced into bite-size pieces
5 shiso leaves, thinly-sliced

  1. In "Kamado-san", combine the rice, dashi stock, mirin, soy sauce, and salt. Let the rice soak for 20 minutes.
  2. Spread the shiitake mushrooms over the rice, followed by "abura-age") and bamboo shoot in layers.
  3. Cover "Kamado-san" with both lids and cook over medium-high heat for 13-15 minutes, or until 2-3 minutes after the steam starts puffing out of the top lid. If you want the nice crust ("okoge") on the bottom cook for extra 1-2 minutes. 
  4. Turn off the heat and let Kamado-san rest (with both lids on) for 20-30 minutes. 
  5. Uncover and fluff the rice. Garnish with some sliced shiso leaves.
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Happy donabe life.