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Bamboo Shoot Rice (Takenoko Takikomi Gohan)
Bamboo Shoot Rice (Takenoko Takikomi Gohan)

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The main component of a healthy environment for self respect is that it should be nurturing. It needs to supply the realization that other people are known as deserving to be cultivated, reinforced, rewarded, and bonded to.

Healthy environment for self esteem absorbs messages of heat, loving, and affectionate by bodily contact, meeting the survival needs of food, clothes and shelter, and offering a feeling of equilibrium and order in everyday life.

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That recognition and approval should not be based on the condition that they must first conform to a prescribed standard of behavior or conduct. That is unhealthy. Unconditional recognition and acceptance given in the form of service enables individuals to attain their greatest potential.

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

The ingredients needed to cook Bamboo Shoot Rice (Takenoko Takikomi Gohan):
  1. Prepare 250 grams Bamboo shoots (cooked or brined)
  2. Prepare 1000 grams White rice
  3. Get 540 ml Dashi stock (or water + dashi powder)
  4. Take 2 1/2 tbsp ☆Usukuchi soy sauce
  5. Use 2 tbsp ☆Mirin
  6. Prepare 1 tsp ☆Kombu tea
  7. Use 1 Aburaage
Instructions to make Bamboo Shoot Rice (Takenoko Takikomi Gohan):
  1. 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.
  2. 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.
  3. 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.
  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.]
  5. Blanch the aburaage in boiled water and drain. Cut into 5 mm squares so it mixes easily with the bamboo shoot and rice.
  6. 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.
  7. After cooking the rice, let it sit for about 10 minutes.

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