Bamboo Rice

Steps

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1. 1
   Wash 2 cups of rice and soak in water for 20 minutes.
   ▶ ≈0:49
2. 2
   Add 1.5 cups water to a saucepan and bring almost to a boil.
   ▶ ≈0:59
3. 3
   Add 1 cup of packed dried bonito flakes, simmer on low heat for 30 seconds, then turn off heat and let sit for about 10 minutes.
   ▶ ≈1:05
4. 4
   Strain the dashi through a fine-mesh sieve into a measuring cup to get 340 ml of broth.
   ▶ ≈1:18
5. 5
   Add 2 tbsp sake, 2 tbsp light soy sauce, and 0.5 tsp salt, mix well to dissolve the salt completely. The total broth should be about 400 ml.
   ▶ ≈1:24
6. 6
   After soaking 20-30 minutes, drain the rice completely and set aside for 10 minutes.
   ▶ ≈1:38
7. 7
   Pour boiling water over half of the aburaage to remove excess oil. Cut the tofu pouch in half first, then slice into thin strips.
   ▶ ≈1:40
8. 8
   Open the packaged bamboo shoots, cut them in half, and then slice into quarters. Prepare 150 g (5.3 oz) total.
   ▶ ≈1:54
9. 9
   Add the drained rice to a donabe clay pot (or rice cooker/heavy-bottomed pot), spreading evenly. Pour in the 400 ml of prepared broth.
   ▶ ≈2:12
10. 10
    Evenly distribute the aburaage strips over the rice without mixing, then place the bamboo shoot slices on top.
    ▶ ≈2:23
11. 11
    If using a clay pot, place the inner lid then the donabe lid. Cook on medium-high heat for 14 minutes. If using a rice cooker, use mixed rice mode (or regular mode plus 5 extra minutes).
    ▶ ≈2:35
12. 12
    Once cooked, transfer the pot away from heat and let rest for 20 minutes.
    ▶ ≈2:52