It may be difficult to get pre-cooked bamboo shoot outside of Japan, but you can use chicken breast instead :-)Just slice it really thin!
Ingredients- 2 cups Japanese rice - 150g pre-cooked bamboo shoot - 1 piece fried tofu - 1/2 carrot - 2 teaspoons soy souce - 1 teaspoon salt - 1 teaspoon soup stock powder 1tsp - 2 teaspoons sake - 2 cups water
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Put 2 cups of japanese rice in a bowl (tipically the Japanese rice is called short-round grain rice). Add water in the bowl and mix the rice with your hand. |
Pout the water. Do this for 3-4 times, until the water becomes enough trasparent to see the rice thought it. Then put the rice in a pot. |
In the pot add: 2 cups of water, 2 teaspoons soy souce, 1 teaspoon salt |
1 teaspoon soup stock powder, 2 teaspoons sake. |
Cut bamboo shoot, carrot |
and fried tofu. |
Pour boiled water over fried tofu, squeeze the water to remove oil from tofu with your hands. |
Put all ingredient in the rice pot. Cover the pot and quicly bring the water to boil. DO NOT OPEN THE POT! You can recognise the water is boiling cause the lid is moving. Once the water is boiling put the fire low and cook it for 15-17 min. After put the fire high for 10 seconds (do not open the pot!) |
and then turn it off. Leave the pot close for an other 10 min. Then open it! Mix the rice and the other ingredients. |
Serve warm (better if with miso soup!) |
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