Bamboo shoot rice- Japanese Home Cooking and Sweet Class in Tokyo
Bamboo shoot rice (takenoko gohan) is a classic Japanese spring takikomi gohan dish, where fresh bamboo shoots are cooked together with rice using kelp or bonito stock for a simple home-style meal.
Ingredients (for 2 go / about 2 cups of rice)
Rice … 2 go (2 cups)
Boiled bamboo shoots (from canned or water‑boiled) … 120–150 g (about 1 whole bamboo shoot)
Deep‑fried tofu (aburaage) … 1 small sheet (blanched to remove excess oil)
Water or dashi broth … up to the 2‑go water level (if using dashi, include a small piece of konbu and a little sake in the broth)
Soy sauce (koikuchi) … 2–2.5 tablespoons
Mirin … 2–2.5 tablespoons
Cooking sake … 1–2 tablespoons (a small amount, just to help it come to a boil)
Sesame oil … 1 tablespoon
Bamboo shoot rice- Japanese Home Cooking and Sweet Class in Tokyo
Bamboo shoot rice- Japanese Home Cooking and Sweet Class in Tokyo
Cooking method (using a pot, not a rice cooker)
Bamboo shoot rice- Japanese Home Cooking and Sweet Class in Tokyo
Prepare the rice and bamboo shoots
Rinse the rice, then soak it in water for at least 30 minutes (this helps the rice cook fluffy and tender).
If using canned bamboo shoots, rinse them, then cut them into your preferred size (for a crisp texture, cut them a bit larger, about 5–7 mm cubes).
Blanch the aburaage (deep‑fried tofu) in hot water to remove excess oil, then chop it finely so it mixes well with the rice and adds umami.
Bamboo shoot rice- Japanese Home Cooking and Sweet Class in Tokyo
Stir‑fry the bamboo shoots and aburaage
Heat sesame oil in a frying pan, then sauté the bamboo shoots and aburaage together until fragrant.
Let the mixture cool before using it.
Assemble the rice in the pot
In a heavy‑bottomed pot, combine the soaked rice, water or dashi broth, soy sauce, mirin, and cooking sake.
Place the sautéed bamboo shoots and aburaage on top of the rice, spreading them evenly so the ingredients are distributed throughout.
Cook and steam
Put a lid on the pot and bring the mixture to a boil over medium heat.
Once it comes to a boil, reduce the heat to low and cook for about 12 minutes.
After cooking, turn off the heat and let it steam, covered, for 10–15 minutes, then gently fluff and mix the rice.
Serving and garnish
Scoop the rice into bowls.
Sprinkle with chopped myōga (wood‑mugwort), sanshō leaves, scallions, or mitsuba on top; this makes the dish look and smell like a true springtime bamboo‑shoot rice.
Bamboo shoot rice- Japanese Home Cooking and Sweet Class in Tokyo
