Mushroom and Bamboo Shoot Rice

Steps

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1. 1
   Rinse dried mushrooms and soak in 200ml of water to soften. Cut tofu skin in half, then slice into wide strips. Slice the cooked bamboo shoots and then cut into thin strips.
   ▶ ≈0:17
2. 2
   Once mushrooms are softened, squeeze out excess water with your hands. Remove the stem and slice mushrooms into thin strips. Reserve the soaking liquid and top up with water or dashi to match the rice volume.
   ▶ ≈1:15
3. 3
   Mix the sauce ingredients together: soy sauce, sake, mirin, and sugar. Heat a pan over medium heat with olive oil. Once warm, add mushrooms and cook until the surface is lightly browned and fragrant.
   ▶ ≈1:37
4. 4
   Add tofu skin and stir-fry to release flavor. Season with white pepper. Add bamboo shoot strips and mix well. Pour sauce into the pan and stir-fry until the sauce is fully absorbed by all ingredients and the pan looks dry. Turn off heat.
   ▶ ≈2:16
5. 5
   Rinse 300g of rice and drain completely. Place rice in a pressure cooker or rice cooker. Spread the cooked mushroom mixture evenly over the rice, ensuring grains are mostly covered. Pour in the prepared water.
   ▶ ≈3:12
6. 6
   Cover the pressure cooker and set the pressure valve. Bring to medium heat until the valve begins to rock noticeably, then time for 2 minutes. Turn off heat and wait for pressure to release. (If using a rice cooker, follow the normal cooking cycle.)
   ▶ ≈3:27
7. 7
   Open the lid and gently fluff the rice with a rice paddle, allowing the sauce flavors to blend throughout. Rice cooked over a gas flame will have a slightly crispy, caramelized bottom layer that adds extra flavor.
   ▶ ≈3:53