A simple and easy mixed rice recipe using bamboo shoots and fried tofu, perfect for spring. Enjoy the satisfying texture of generously cut bamboo shoots.
Ingredients
Main Ingredients (Cooked with 2 cups of rice)
- 2 cups Rice
- 150g Boiled Bamboo Shoots
- 1/2 piece Fried Tofu (Aburaage)
Seasonings
- Approx. 300ml Dashi Broth
- 2.5 tbsp Soy Sauce
- 2.5 tbsp Mirin (Sweet Rice Wine)
- Sansho Sprouts (to taste)
Steps
- Rinse 2 cups of rice and soak in water for 30 minutes to 1 hour. [The Secret Here!] Soaking thoroughly ensures fluffy rice.
- Finely mince 1/2 piece of fried tofu into rough 5mm cubes. If it's thick, cut it in half before dicing.
- Cut the root end of 150g of boiled bamboo shoots into thin wedges or diagonally into 3 pieces, cutting against the grain. [The Secret Here!] Cutting against the grain makes tough parts tender.
- Cut the bamboo shoot tips into 5-6mm wide strips along the grain.
- Thoroughly drain the soaked rice and place it in the inner pot of the rice cooker.
- Add 2.5 tbsp of Mirin (Sweet Rice Wine) and 2.5 tbsp of Soy Sauce to the inner pot.
- Pour Dashi Broth up to the 2-cup marking on the rice cooker. Add water if needed to reach the line.
- Gently stir to combine the dashi broth and seasonings.
- Add the chopped fried tofu and bamboo shoots, spreading them out.
- Set the rice cooker and cook on the standard setting.
- Once cooked, gently mix everything from the bottom to evenly distribute the bamboo shoots and fried tofu.
- Garnish with Sansho Sprouts (Kinome), if desired.
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