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Takenoko Gohan Bamboo Shoot Rice
A spring rice cooked in seasoned dashi with sweet slivers of bamboo shoot and small cubes of chicken thigh, rested under a towel so every grain is evenly flavoured; finished with toasted nori or a leaf of kinome.
- YieldServes 4 generously
- Hands-on40 min
- Total2 h 1 min
- Difficulty
Ingredients
rice
- 700 gJapanese short-grain rice (about 3½ cups)
- 225 gboiled or canned bamboo shoot
- 225 gboneless chicken leg, skin on
dashi
- 1.1 Lcold water
- 20 gkombu
- 25 gdried bonito flakes (katsuobushi)
cooking liquid
- 1 tspsalt
- 2 tbsplight (usukuchi) soy sauce
- 2 tbspsake
garnish
- ½ sheetnori, or a few sprigs of kinome (young sansho leaves)
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