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2010年09月25日

Rice with bamboo shoots a spring delight / JAPANESE HOME COOKING

TAKENOKO GOHAN, rice cooked with bamboo shoots, a delicacy in spring, is a dish that brightens the dining table. Cooking expert Atsuko Matsumoto's advice is to cook the rice in chicken stock to add flavor to the otherwise light flavor of the bamboo shoot.
Matsumoto also suggests using the boiled chicken left over after making the stock in a salad. This can be done by cutting the chicken into strips, mixing them with cucumbers, ginger, takuan pickles, myoga ginger and oba leaves, all cut into thin strips, and seasoned to taste with soy sauce, vinegar and sesame oil.
http://kyotofoodie.com/wp-content/uploads/2009/04/bamboo-shoots-rice-takenoko-gohan-donabe-07.jpg
(TAKENOKO GOHAN / Image)

Bamboo Shoot Rice (Takenoko Maze Gohan)

INGREDIENTS
Serves four

* 540 milliliters rice
* 300 grams boiled bamboo shoot
* Boiled chicken (1 chicken thigh of about 250 grams, 4 cups water, 10-cm-square piece of dried konbu kelp, 1 Tbsp sake)
* 1.5 tsp salt
* 3 Tbsp sake
* 1.5 Tbsp usukuchi light soy sauce
* Kinome young Japanese pepper leaves

METHOD

1. Rinse rice and drain in a strainer for about 30 minutes. Sprinkle sake over chicken.
2. Place water, kelp and chicken in a pot and bring to a boil over high heat. Then simmer over medium heat for about 20 minutes while removing the scum.
3. The chicken is done if transparent juice comes out when pricked with a bamboo skewer. Leave the meat in the stock to cool. Remove meat and strain the stock.
4. Thinly slice the bamboo shoot. The tip should be sliced vertically, while the middle part should be cut into fan shapes.
5. The hard part near the root can be used in other dishes. For instance, it can be sliced and stir-fried with strips of meat.
6. Place rice, bamboo shoots, 550cc chicken stock, sake, salt, light soy sauce in a rice cooker and cook. Serve each bowl with a piece of kinome on top.

By JST
posted by jsato at 08:00| Comment(1) | Recipe | このブログの読者になる | 更新情報をチェックする
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JAPANESE FOOD & COOKING
Posted by クリスチャンルブダン at 2013年07月21日 17:09
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