Takenoko gohan（タケノコごはん）
takenoko gohan = bamboo shoots rice
Takenoko gohan is a dish made by cooking fresh bamboo shoots and white rice together in a rice cooker.
（Dishes like this, in which white rice is cooked with other ingredients, are collectively called takikomi gohan.）
In early spring, fresh bamboo shoots start appearing in stores.
Takigomi gohan, made with fresh bamboo shoots, can only be enjoyed in the spring, making it a very seasonal dish.
Commercially available boiled bamboo shoots are delicious, but fresh bamboo shoots have an exceptional taste and flavor.
Classic ingredients for takikomi gohan, such as chicken, fried tofu, carrots, shiitake mushrooms, and green onions, can be added according to the cook’s preference.
You can fully enjoy the goodness of bamboo shoots, which can only be enjoyed for a short period of time when they are in season.
Cooking bamboo shoots takes a little effort, but it’s definitely worth a try.
NUTRITION FACTS : Takenoko Gohan (Bamboo shoots Rice)
236kcal Protein 5.3g Fat 0.7g Carbs 52.6g Salt Equivalent 1.3g
INGREDIENTS : Takenoko Gohan (Bamboo shoots Rice)（5SERVINGS）
- Boiled bamboo shoots (Bamboo shoots with lye removed) 180g
- Rice 320g
- ☆Light soy sauce 40g
- ☆Sake 20g
- ☆Water 460g
How to make Takenoko Gohan (Bamboo shoots Rice)
① Wash the rice and soak it in water for 20 minutes.
Adding seasonings first makes it difficult for the rice to absorb water, so add seasonings just before cooking.
② Add soy sauce, sake, and water and stir gently.
③ Place the bamboo shoots on top of the rice and cook.
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