Takenoko Gohan & Taki Komi Gohan

Fresh, local takenoko, bamboo shoots, can only be enjoyed in spring, much like asparagus in the UK. Bamboo shoots impart a sweet, subtle flavour when steamed with rice and is much loved by Japanese. Here are two recipes to cook in a rice cooker, but can easily be cooked in a pan. Vacuum packed bamboo shoots could be substituted, as I will have to use next spring…..

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Takenoko Gohan, Bamboo Shoot Rice

Ingredients

  • 2 cups of rice
  • 5 cm piece of takenoko,prepared fresh bamboo shoot, cut into bite sized pieces (or use canned if not available)
  • 2 Tbsp light soy sauce
  • 1 Tbsp mirin (Japanese sweet rice wine)
  • Dashi, konbu and katsuboshi stock
  • Kinome, fresh sansho leaves, to garnish

Method

  • Wash the rice and add to the rice cooker
  • Add the takenoko
  • Add enough dashi to reach the indicator for 2 cups of rice, add the soy sauce and mirin
  • Steam as usual
  • When finish mix the rice to evenly distribute the takenoko
  • Add the kinome to garnish

Takikomi Gohan Rice Steamed with Mixed Vegetables

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This usually contains chicken, but I only use vegetables. Any seafood or vegetables of your choice could be added.

Ingredients

  • 2 cups (rice measuring cup) short grain rice
  • 5 cm piece of takenoko,prepared fresh bamboo shoot, cut into bite sized pieces (or use canned if not available)
  • 1/3 slice aburage (deep fried fried tofu skin), cut into strips, place in strainer and pour hot water over it and gently squeeze to drain excess oil
  • 1/3 carrot
  • 2 tbs hijiki seaweed, reconstitued in water for 20 minutes, then rinsed and drained
  • 2 dried shiitake mushrooms, soaked in water for 30 minutes to an hour to reconstitute then sliced (reserve the soaking water as stock)
  • 2 Tbsp light soy sauce
  • 1 Tbsp mirin (Japanese sweet rice wine)
  • Dashi

Method

  • Wash the rice and add to the rice cooker
  • Add the takenoko, aburage, hijiki, shiitake and carrot
  • Add enough dashi to reach the indicator for 2 cups of rice, add the soy sauce and mirin
  • Steam as usual
  • When finish mix the rice to evenly distribute the vegetables
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One thought on “Takenoko Gohan & Taki Komi Gohan

  1. Pingback: Takenoko – Fresh Bamboo Shoots | KanDo Journal & Kitchen

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