 1 |
 2 |
 3 |
 4 |
 5 |
 6 |
 7 |
 8 |
 9 |
 10 |
 11 |
 12 |
 13 |
 14 |
 15 |
 16 |
 17 |
 18 |
 19 |
 20 |
(Click the picture for larger image.) | |||
Ingredients (4 servings) 12 2/3 oz rice 2 1/2 U.S. cups water, 2 1/2 U.A. cup "dashi", 1/2 tsp salt, 1 Tbsp "mirin", 3 Tbsp light soy sauce) 3 oz bamboo shoots (pic #1) 7 oz chicken body, skinned (pic #2) 2 "usuage" (pic #3) 1 bunch "shimeji" (pic #4) 1 3/4 oz carrot 1 oz "saya endou" (pic #5) 1 burdock 1 "dashi kobu" |
Directions 1. Slice bamboo shoots thinly. 2. Cut chicken like pic #2 3. Cut carrot, "usuage", "shimeji", "saya endou" like pics #7 to #10 4. Shave burdock thinly, as if sharp-ening a pencil with a knife. (pic #11) 5. Parboil "saya endou" briefly. 6. Wash rice carefully. (pic #12) 7. Soak rice in water, add "dashi", salt, "mirin", soy sauce (pic #13) 8. Place "dashi kobu" on the top of rice and leave it for 30 minitues. (pic #14) 9. Place bamboo shoots, chicken carrot, "usuage", "shimeji", "saya endou", burdock and mix lightly with rice. (pic #15 and #16) 10. Cook. Begin over medium heat for about 10 minitus. When boiling, raise heat to high for 1 to 2 minutes, then turn down to medium low, and cook for 15 minutes. Turn up heat to high again at the finish for 30 second, and remove from heat. (pic #17) 11. Let stand for about 10 minutes, mix so that rice, bamboo shoots, chicken etc are combined well. (pic #18) 12. Place "saya endou" on the top (pic #19) 13. Serve it with pickles (pic #20) |
||||
| Post your question about banboo shoots rice. Click here | |||||