Bamboo Rice (Takenoko Gohan)

• porce: 4 servings
• aktivní čas: 20 minutes
• celkový čas: 1 hour

Ingredience

1½ cups uncooked Japanese short-grain white rice (2 rice cooker cups; 360 ml) 2 360

5.3 oz boiled bamboo shoot (about ½ bamboo shoot; adjust for the size of your bamboo shoot) ½

½ aburaage (deep-fried tofu pouch) (omit it if you can‘t find it, or use crispy fried tofu puffs from an Asian grocery store)

1½ cups water

1 cup katsuobushi (dried bonito flakes) (packed)

2 Tbsp sake

2 Tbsp usukuchi (light-colored) soy sauce (in Japan, we use light-colored soy sauce to keep the rice from becoming a dark color; you can use regular soy sauce in a pinch)

½ tsp Diamond Crystal kosher salt

Pokyny

To Prepare the Rice

Rinse 1½ cups uncooked Japanese short-grain white rice under cold water, by gently rubbing the rice with your fingertips in a circling motion. Submerge the rice in water and pour out the starchy water. Rinse and repeat until the water becomes clear. Soak rice in water for 20–30 minutes. Meanwhile, start preparing the other ingredients (jump ahead to the next section). After soaking for 20–30 minutes, drain the water completely and set aside for 10 minutes. If you don’t have time to wait, then shake off the excess water the best you can.

To Prepare the Katsuo Dashi

Meanwhile, add 1½ cups water in a saucepan and bring it to a near boil. Add 1 cup katsuobushi (dried bonito flakes) (packed) to the water and reduce the heat. Simmer for 30 seconds and turn off the heat. Set aside and let the katsuobushi sink to the bottom, about 10 minutes.

Strain this katsuo dashi through a fine-mesh sieve over a liquid measuring cup. You need exactly 340 ml. If you don’t have enough, add water. If you have too much, then take it out. Tip: You can reserve the used katsuobushi to make Second Dashi (Niban Dashi) or homemade furikake.

Add 2 Tbsp sake, 2 Tbsp usukuchi (light-colored) soy sauce, and ½ tsp Diamond Crystal kosher salt. Tip: With its lighter color, the usukuchi type gives a soy sauce flavor but will not darken the rice as much as regular soy sauce.

Mix well to combine and let the salt dissolve completely. At the end, you should have 400 ml of broth.

To Prepare the Ingredients

Prepare boiling water and pour it over ½ aburaage (deep-fried tofu pouch) to remove the excess oil. Cut it in half lengthwise, then cut crosswise into thin strips. Squeeze out the excess water. Tip: Aburaage is an essential ingredient in my mixed rice recipes. I love its texture and the remaining oil in the aburaage gives a nice savory flavor. You can also cut up crispy fried tofu puffs from an Asian grocery store; blanch them first to get rid of the excess oil.

Open the boiled bamboo shoot package and cut in half. You will need 5.3 oz boiled bamboo shoot. The shoots vary in size, so adjust accordingly.

Then, cut the half into quarters. The key here is to cut into smaller pieces so it’s easy to eat with rice. I usually keep intact the roughly ¾-inch tip of the bamboo shoot since its triangular shape looks cute for presentation.

Then, cut the rest of the bamboo into thin slices.

To Cook in the Donabe (recommended)

By now, the rice should be well drained. Add the rice to the donabe (or rice cooker/heavy bottom pot). Add the 400 ml broth you prepared, and make sure the rice is evenly distributed in the pot.

Evenly scatter the aburaage slices on top of the rice (DO NOT MIX with the rice). Then, distribute the bamboo shoot slices on top of the aburaage (again, do not mix). The rice needs to steam evenly; when it’s mixed with other ingredients, it will not cook properly.

If you’re using the Kamado-san, place the inner lid and then the donabe lid. Cook on medium-high heat (or medium for a professional stove) for 14 minutes.

Once you turn off the heat, remove from the stove and set aside for 20 minutes to finish steaming. Do not open the lid during this time.

To Cook with a Rice Cooker (optional)

Choose the Regular or Mixed Rice mode and start cooking. If you use the Regular setting, let it steam for 10 minutes more to create okoge (burnt rice) on the bottom of the pot.

To Cook in a Pot on the Stovetop (optional)

Bring it to boil on medium heat (you can peek to see if it’s boiling). Once boiling, reduce the heat to low and cook for 15 minutes, or until the liquid is completely gone. Remove from the heat and let steam for 15–20 minutes. Do not open the lid during this time.

To Serve and Store

Gently fluff the Takenoko Gohan using a cutting motion with a rice paddle. Serve in individual rice bowls and enjoy! You can keep the leftovers in an airtight container and store it in the refrigerator for up to 3 days and in the freezer for a month.

Výživové údaje

• Kalorie: 302 kcal
• Celkový tuk: 1 g
• Nasycený tuk: 1 g
• Sodík: 700 mg
• Celkový obsah sacharidů: 63 g
• Vláknina: 3 g
• Celkové cukry: 1 g
• Bílkoviny: 7 g