Bamboo Shoot Rice with Canned Scallop

• 480 ml Rice (uncooked)
• 200 grams Bamboo shoot (Parboiled and rinsed)
• 50 grams Carrot
• 140 grams Canned scallops
• 1 tsp Salt
• 1 tbsp Soy sauce
• 1 tbsp Sake
• 1 tbsp Mirin
• 1 Sansho leaf

1. Slice the bamboo shoot into bite-sized pieces, about 2 mm thick.
2. Finely chop the carrot.
3. Separate the scallops from the canned juices.
4. Wash the rice and put into the rice cooker bowl.
5. Add the soy sauce, sake, mirin, and scallop juices.
6. Fill the rest of the way up to the 3 serving line with water.
7. Add the salt, bamboo shoot, carrot, and scallops to Step 2.
8. Put the bowl into the rice cooker and switch it on.
9. Cook the rice as usual.
10. As soon as it has finished cooking, use a rice scoop (etc.)
11. to roughly mix it all together.
12. Serve on a dish.
13. Smash the sansho leaf with the palm of your hands to release the fragrance and place on top of the rice to finish.
14. 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."
15. Since this also tastes good when cooled, it's great for bento.
16. It's good for rice balls too.

rice, shoot, carrot, scallops, salt, soy sauce, sake, mirin, sansho leaf

Taken from cookpad.com/us/recipes/169767-bamboo-shoot-rice-with-canned-scallop (may not work)