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Bamboo Shoot Rice (Takenoko Takikomi Gohan)

Before you jump to Bamboo Shoot Rice (Takenoko Takikomi Gohan) recipe, you may want to read this short interesting healthy tips about Ways To Live Green Plus Save Money In The Kitchen.

Remember when the only individuals who cared about the ecosystem were tree huggers and hippies? That has completely changed now, since we all appear to have an awareness that the planet is having problems, and we all have a part to play in fixing it. Unless everyone begins to start living more green we won't be able to resolve the problems of the environment. Each and every family must start creating changes that are environmentally friendly and they should do this soon. Read on for some ways to go green and save energy, mainly in the kitchen.

A lot of electrical power is definitely wasted when fridges and freezers, both heavy users of electricity anyway, are not working efficiently. You can easily save up to 60% on energy whenever you get a new one, in comparison to those from longer than ten years ago. The correct temperature settings for your fridge and freezer, whereby you'll be saving energy and optimising the preservation of food, is 37F and 0F. Checking that the condenser is definitely clean, which means that the motor needs to operate less frequently, will also save electricity.

From the above it ought to be obvious that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. Green living is definitely something we can all perform, without difficulty. Largely, all it requires is a bit of common sense.

We hope you got benefit from reading it, now let's go back to bamboo shoot rice (takenoko takikomi gohan) recipe. To make bamboo shoot rice (takenoko takikomi gohan) you only need 7 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to cook Bamboo Shoot Rice (Takenoko Takikomi Gohan):

Use 250 grams of Bamboo shoots (cooked or brined).
Provide 1000 grams of White rice.
You need 540 ml of Dashi stock (or water + dashi powder).
Get 2 1/2 tbsp of ☆Usukuchi soy sauce.
Use 2 tbsp of ☆Mirin.
Get 1 tsp of ☆Kombu tea.
Prepare 1 of Aburaage.

Steps to make Bamboo Shoot Rice (Takenoko Takikomi Gohan):

First prepare the bamboo shoot to remove the bitterness. Cut the top of the bamboo shoot diagonally without peeling the skins because the skins will give it flavour. Make slits lengthways to a 1/3 of the thickness. Place the bamboo shoot in a deep pot..
Pour plenty of water in the deep pot and add rice bran (or a handful of rice) and one red chilli. Once it comes to a boil, reduce the heat to low. Cook the bamboo shoot until a skewer goes through easily..
Let sit until completely cooled. Prepare the bamboo shoot the day before making the rice dish, if possible. If you use bamboo shoot in brine go straight to the bracketed instructions in Step 4..
Peel the bamboo shoot and cut to separate the sheath, top flesh, and bottom. This photo shows the pieces you can get from one bamboo shoot. [Slice the bottom into quarter-rounds. Thinly slice the top lengthwise.].
Blanch the aburaage in boiled water and drain. Cut into 5 mm squares so it mixes easily with the bamboo shoot and rice..
Put the rinsed rice and ☆ ingredients into the rice cooker. Fill with dashi stock up to 3 cup mark and add the aburaage and bamboo shoot. Press start to cook the rice..
After cooking the rice, let it sit for about 10 minutes..

There are two Japanese vegetables that I can't get fresh here that I miss very much. Once you've opened a vacuum packed bamboo shoot, try to use it up right away. Recipe: Takenoko Gohan (Bamboo shoot rice). Bamboo shoot steamed rice is a meal for champions! Bamboo shoots (takenoko) are a staple of springtime in Japan, and going out to harvest them is a fun activity in itself.

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