A fragrant and seasonal rice dish featuring fresh spring bamboo shoots. The bamboo is pre-boiled in rice bran water to remove bitterness, then lightly pan-fried to develop a toasted aroma before being combined with seasoned rice and tender fried tofu. Simple yet flavorful, perfect for both everyday meals and special occasions.
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Adapted from a video by 料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchen
Soy saucefor rice cooking (first use 1 tsp in bamboo seasoning mixture)1 tbsp
Mirinfor rice cooking (first use 1 tsp in bamboo seasoning mixture)1 tbsp
Sakefor rice cooking (first use 1 tsp in bamboo seasoning mixture)
1 tbsp
Dashi powder½ tsp
Sesame oil½ tbsp
Steps
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1
Trim a thin layer from the bottom of the bamboo shoot, peel off 2–3 layers of outer skin, cut the tip diagonally about 5–6 cm long, and make a lengthwise slit in the middle.
2
Fill a pot with plenty of water, add the bamboo shoot and rice bran, and bring to a boil over high heat.
3
Once boiling, reduce heat to low, cover with a drop lid, and simmer for 50–60 minutes.
4
After cooking, turn off the heat and let the bamboo cool completely in the cooking liquid, about overnight.
5
Remove and rinse the bamboo, peel away the skin starting from the slit, and gently scrape away any remaining brown patches with the back of a knife.
6
Rinse the rice and soak it in water in the rice cooker pot for 30–60 minutes.
7
Cut the bamboo in half lengthwise, separate and remove the tender himekawa (inner skin) from each side, trim off about 2 cm from the base, divide the root section into thirds, then slice crosswise into roughly 1 cm-wide pieces; cut the tip section into 3–4 pieces.
8
Gently pat the fried tofu with paper to remove excess oil, cut lengthwise in half, then slice into thin strips.
9
In a small bowl, mix together 1 tsp soy sauce, 1 tsp mirin, and 1 tsp sake.
10
Heat sesame oil in a frying pan, add the bamboo pieces and stir-fry until golden and fragrant, pour in the soy sauce mixture from step 9, quickly stir-fry until the liquid reduces and the soy aroma develops, then turn off the heat and transfer to a plate to cool slightly.
11
Drain the rice soaking water, add 1 tbsp soy sauce, 1 tbsp mirin, 1 tbsp sake, and dashi powder, mix well, then add water up to the 2-cup line and mix again.
12
Scatter the fried tofu strips on top, then arrange the pan-fried bamboo pieces on the rice, and cook using the normal rice cooker setting. Once cooking is complete, open the lid, gently stir to combine, and serve.
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