Takenoko Gohan (Bamboo Rice) Recipe
Takenoko gohan (rice with bamboo shoots) is a simple, rice dish flavored with Japanese seasonings and mixed with bamboo shoots. I also added aburaage (deep fried tofu) and konnyaku in this recipe. This dish is easy to prepare as vegetarian if you use konbu dashi instead of regular dashi as one of the Japanese seasonings.
Equipment
- Pressure cooker
Ingredients
Takenoko Gohan (Bamboo Rice) Main Ingredients
- 250 grams bamboo shoot (~1/2 lb)
- 90 grams konjac (konnyaku) (~3 ounces)
- 2 pieces of deep fried tofu
- 450 grams washed rice (~1 lb)
Takenoko Gohan (Bamboo Rice) Sauce
- 1 tbsp sugar
- 2 tbsp cooking alcohol
- 2 tbsp mirin
- 2 tbsp soy sauce (add more according to your taste)
- 1 tsp dashi
- 600 mL water
Instructions
Ingredient Preparation
- Slice the bamboo into small bite-sized pieces
- Slice the konnyaku into small bite-sized pieces
- After cutting the konnyaku, wash it with water
- Slice the deep fried tofu pieces into thin slices
- Soak the sliced deep fried tofu pieces in hot water for 2-3 minutes
- Wash the rice multiple times and remove the milky colored water
- Add the rice into a pressure cooker pot
Takenoko Gohan (Bamboo Rice) Sauce
- Add the sugar, cooking alcohol, mirin, soy sauce, dashi and water into the pressure cooker pot with the rice
- Finally, add the sliced bamboo, konnyaku and deep fried tofu pieces into the same pressure cooker pot
- Cook on low pressure for 12 minutes (or follow your pressure cooker's "rice" cooking program)
- Open the pressure cook and mix everything well
- Serve and enjoy
