Bamboo Shoot Rice

• 360 ml short grain rice (1 1/2 cups)
• 1 small, boiled bamboo shoot (3/4 cup-ish)
• 1 Tbsp sake
• 1 Tbsp mirin
• 1 Tbsp soy sauce
• 1 tsp salt
• 1 piece fried tofu, optional (abura-age, the thin kind)

1. Wash the rice in a fine colander.
2. For brown rice, it's best to soak it at least 6 hours or overnight.
3. Cut the bamboo shoot into bite-sized chunks.
4. If using fried tofu, cut into into 1 cm strips then cut the strips in half.
5. Put the rice, sake, mirin, soy sauce, salt and dashi stock (400 ml for white rice and 540 ml for brown rice) into your rice cooker bowl or into a heavy pot.
6. Give it a stir, then put in the bamboo shoot and fried tofu.
7. For the rice cooker: simply turn it on and cook as usual.
8. For cooking in a pot: cover with lid and turn on medium heat.
9. When the water starts to boil and steam comes out from under lid, turn the heat to low.
10. For white rice: let it cook for 13-15 minutes, then turn off heat and let it sit without removing the lid for another 10 minutes.
11. For brown rice: let it cook for 23-25 minutes, then turn off heat and let it sit without removing the lid for another 15 minutes.
12. Once the rice has finished cooking, fluff it up lightly with the rice serving spoon or fork.
13. Serve garnished with sesame seeds and kinome if you have it!

short grain rice, shoot, sake, mirin, soy sauce, salt

Taken from cookpad.com/us/recipes/249121-bamboo-shoot-rice (may not work)