Step-by-Step Guide to Prepare Quick Bamboo Shoot Rice with Canned Scallop

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The ingredients needed to make Bamboo Shoot Rice with Canned Scallop:

1. Take 480 ml Rice (uncooked)
2. Get 200 grams Bamboo shoot (Parboiled and rinsed)
3. Prepare 50 grams Carrot
4. Make ready 140 grams Canned scallops
5. Get 1 tsp Salt
6. Take 1 tbsp Soy sauce
7. Get 1 tbsp Sake
8. Take 1 tbsp Mirin
9. Get 1 Sansho leaf

Do not use the canned variety to make Bamboo Rice. You could keep it simple by serving bamboo rice with just a side of miso soup, or with the addition of grilled mackerel (saba shioyaki) and a fresh green side. Bamboo Shoot Rice is one of the dishes first introduced in the very first Cooking Mama. Bamboo shoots are the young, tender shoots of the bamboo plant which are harvested while they are small.

Steps to make Bamboo Shoot Rice with Canned Scallop:

1. Slice the bamboo shoot into bite-sized pieces, about 2 mm thick. Finely chop the carrot. Separate the scallops from the canned juices.
2. Wash the rice and put into the rice cooker bowl. Add the soy sauce, sake, mirin, and scallop juices. Fill the rest of the way up to the 3 serving line with water.
3. Add the salt, bamboo shoot, carrot, and scallops to Step 2. Put the bowl into the rice cooker and switch it on. Cook the rice as usual.
4. As soon as it has finished cooking, use a rice scoop (etc.) to roughly mix it all together.
5. Serve on a dish. Smash the sansho leaf with the palm of your hands to release the fragrance and place on top of the rice to finish.
6. Here's a lunch plate with the following: "Country Simmered Sweet Potato, "Leek & Red Pickled Ginger Rolled Omelet" "Glazed Carrots," "Simmered Shiitake Mushrooms with Ginger," "Starch Noodle Saute."
7. Since this also tastes good when cooled, it's great for bento. It's good for rice balls too.

Bamboo Shoot Rice is one of the dishes first introduced in the very first Cooking Mama. Bamboo shoots are the young, tender shoots of the bamboo plant which are harvested while they are small. The shoots are sliced and used in Asian cooking. Fresh bamboo shoots can be found in some Asian markets but are most widely available canned. Takenoko Gohan Spring is the high season for freshly foraged bamboo shoots and they taste really wonderful.

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