The deep-fried body and the gentle taste of the dashi stock enhance the deliciousness of the bamboo shoots. The crispy crispy texture of the bamboo shoots is also fun, and eating a bite will make the chopsticks progress steadily ♪

・ Rice … 2 go
・ Boiled bamboo shoots …… 150-250g
・ Fried fried …… 1 piece
・ Water (for boiling ingredients) …… 300-350cc
・ Japanese-style granules … 2 teaspoons
・ Light soy sauce, sake, mirin … 2 tablespoons each

* In case of 3 go
・ Water (for boiling ingredients) …… 600cc
・ Japanese-style granules … 3 teaspoons
・ Thin soy sauce, sake, mirin … 3 tablespoons each
When making with 3 go, please use a large amount of bamboo shoots and fried fish.

As for soy sauce, let’s prepare “thin soy sauce”. Light soy sauce has a lighter color than dark soy sauce and has a modest umami and aroma. If you season it with light soy sauce, you can make bamboo shoot rice using the color and aroma of the bamboo shoot.

It takes time to soak the rice, so it’s a good idea to prepare the bamboo shoots and fried while the rice is being sharpened and soaked. Prepare a bowl and a colander. Pour plenty of water in a bowl, add rice to a colander and soak in water.

Make the ball lightly hold the ball (cat’s hand) and gently mix the rice with Kukuru about 5 times. Immediately raise the colander and discard the water.

Pour plenty of water in a bowl and put a colander with rice in the bowl → Mix rice gently with Kukuru about 10 times → Raise the colander and discard the water

After repeating this operation a couple of times, add plenty of water to a bowl and add water to submerge it. (30 minutes in summer, 1 hour or more in winter)

After flooding the rice, raise it in a colander to drain it.

Put the fried tofu in a colander and sprinkle hot water to remove the oil.

Wipe off excess water by sandwiching the deep-fried food with kitchen paper.

Cut 3 sides to open and chop 5mm square.

The bamboo shoots have different hardness at the tips and at the base, so let’s separate them.

The root is divided into 4 equal parts, then cut into 2mm width and chopped.

Cut the tips in half lengthwise and then slice into 2 mm wide slices.