Bamboo Shoot Rice (Takenoko Takikomi Gohan)

• 250 grams Bamboo shoots (cooked or brined)
• 1000 grams White rice
• 540 ml Dashi stock (or water + dashi powder)
• 2 1/2 tbsp Usukuchi soy sauce
• 2 tbsp Mirin
• 1 tsp Kombu tea
• 1 Aburaage

1. First prepare the bamboo shoot to remove the bitterness.
2. Cut the top of the bamboo shoot diagonally without peeling the skins because the skins will give it flavour.
3. Make slits lengthways to a 1/3 of the thickness.
4. Place the bamboo shoot in a deep pot.
5. Pour plenty of water in the deep pot and add rice bran (or a handful of rice) and one red chilli.
6. Once it comes to a boil, reduce the heat to low.
7. Cook the bamboo shoot until a skewer goes through easily.
8. Let sit until completely cooled.
9. Prepare the bamboo shoot the day before making the rice dish, if possible.
10. If you use bamboo shoot in brine go straight to the bracketed instructions in Step 4.
11. Peel the bamboo shoot and cut to separate the sheath, top flesh, and bottom.
12. This photo shows the pieces you can get from one bamboo shoot.
13. Slice the bottom into quarter-rounds.
14. Thinly slice the top lengthwise.
15. Blanch the aburaage in boiled water and drain.
16. Cut into 5 mm squares so it mixes easily with the bamboo shoot and rice.
17. Put the rinsed rice and ingredients into the rice cooker.
18. Fill with dashi stock up to 3 cup mark and add the aburaage and bamboo shoot.
19. Press start to cook the rice.
20. After cooking the rice, let it sit for about 10 minutes.

shoots, white rice, soy sauce, mirin, aburaage

Taken from cookpad.com/us/recipes/150589-bamboo-shoot-rice-takenoko-takikomi-gohan (may not work)