Takenoko Gohan (Bamboo Shoot Rice)

Name: Takenoko Gohan (Bamboo Shoot Rice)
Total time: 1 h 20 min
Yield: Serves 3–4
Ingredients: Boiled bamboo shoots 150g; Aburaage (thin fried tofu) 1/2 sheet; Dashi granules (Japanese soup stock) 1 tsp; Rice (uncooked) 2 rice cups (360 ml); Water Up to the 2-cup line in the rice cooker; Soy sauce 1 1/2 tbsp; Sake (Japanese rice wine) 1 tbsp; Mirin (sweet rice seasoning) 1 tbsp; Salt 1/4 tsp

🎍 Special days

Serves 3–4 · About 1 hr 20 min (Of this, 30 min is soaking the rice and about 45 min is the rice cooker)
Cook rice with boiled bamboo shoots and fried tofu, seasoned with soy sauce.

① Wash the rice→② Cut the bamboo shoots and fried tofu→③ Cook with seasonings and water→④ Let steam and mix

What to buy

Vegetables & tofu

Boiled bamboo shootsThe packaged kind150gAburaage (thin fried tofu)1/2 sheet

Seasonings

Dashi granules (Japanese soup stock)1 tsp

Check what you already have

Rice (uncooked)2 rice cups (360 ml)WaterUp to the 2-cup line in the rice cookerSoy sauce1 1/2 tbspSake (Japanese rice wine)1 tbspMirin (sweet rice seasoning)1 tbspSalt1/4 tsp

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How to make it

Wash the rice and soak 30 min

About 5 min + soak 30 min

Measure 2 rice cups of rice with the measuring cup and put in a bowl
Add water, stir lightly, and pour the water out right away
Gently stir with your hand about 20 times, then add water and pour it out. Repeat this 3 times
Drain in a colander and put in the inner pot of the rice cooker. Add water up to the 2-cup line and let sit 30 min (you will adjust this water later)

How to tell it's doneThe rice turns whitish and plumps up.

Cut the bamboo shoots and fried tofu

About 5 min

Take the bamboo shoots out of the bag and rinse with water. If there are white specks on them, wash them off (they are not harmful to eat)
On the cutting board, cut the bamboo shoots into thin slices 2–3 cm long
Cut the fried tofu in half lengthwise, then into thin strips 5 mm wide

How to tell it's doneThe bamboo shoots and fried tofu are cut.

Cook with seasonings and water

Rice cooker, regular settingAbout 45 min

With a spoon, take out just 4 tbsp of the water you added in step 1 (to make room for the seasonings)
Add 1 tsp dashi granules, 1 1/2 tbsp soy sauce, 1 tbsp sake, 1 tbsp mirin and 1/4 tsp salt, and mix from the bottom
Check that the water is at the 2-cup line
Spread the bamboo shoots and fried tofu on top (do not mix) and cook as usual

How to tell it's doneThe 'done' sound plays.

Be carefulWith soy sauce, the bottom of the rice cooker tends to brown a little. Mix the seasonings well from the bottom before cooking.

Mix it all together

Steam 10 min + 1 min

When it finishes, leave it 10 min without opening the lid (to steam)
Mix gently with a rice paddle, turning it over in big strokes from the bottom, without crushing the chestnuts

ReadyThe bamboo shoots and fried tofu are spread all through, and the rice is evenly light brown.

📚 Learn more about this dish

🥬 Ingredient guide

Aburaage (fried tofu pouches)Dashi Mirin Shoyu (soy sauce)

🔪 Cutting & cooking tips

Hoso-giri (thin strips)

If it didn't work out

The rice is hard in the middleYou mixed the toppings into the rice in step 3, or there was not enough water. Put the toppings on top and fill the water to the line.

It's mushyYou did not take out the water for the seasonings in step 3. Next time, take out 4 tbsp.

The flavor is weakWhen eating, drip on a little soy sauce or sprinkle a pinch of salt.

The bottom burnedThe seasonings settled at the bottom. Mix well from the bottom in step 3.

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Made by YUU, a teen who loves cooking → About me