Cooked in classic Japanese dashi broth, this simple and elegant Bamboo Rice or Takenoko Gohan is a perfect way to welcome spring! The savory rice mixed with sweet, tender and crunchy bamboo shoots – it’s a taste of spring in every bite.

RECIPE starts ▶ 00:52

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Prep Time: 20 mins
Cook Time: 20 mins
Rest Time: 20 mins
Total Time: 60 mins

Servings: 4

INGREDIENTS

2 rice measuring cups uncooked Japanese short grain rice (360 ml)
5.3 oz boiled bamboo shoot (150 g)
½ aburaage (deep fried tofu pouch) (optional; See Notes)

- Katsuo Dashi -
1 ½ cup water (360 ml)
1 cup katsuobushi (dried bonito flakes) (packed, 10 g)

- Seasonings -
2 Tbsp sake
2 Tbsp usukuchi (light-color) soy sauce (or use regular soy sauce or gluten-free soy sauce; See Notes)
½ tsp salt (kosher or sea salt; use half if using table salt)

NOTES:
Aburaage (Deep Fried Tofu Pouch): You can omit if you can find it, but the oil from aburaage actually gives nice flavors (it might not sound right, but trust me). Aburaage gives textures, additional savory flavors and it's one of the "must" ingredients in my mixed rice recipes. You can use those deep-fried tofu cubes from Asian grocery stores but cut them into small thin slices after pouring hot water to get rid of excess oil (we don't want too much oil).

Usukuchi (light-color) soy sauce: You can use regular soy sauce, but in Japan, we often use Usukuchi soy sauce so the rice doesn't become too dark from soy sauce. You don't have to buy this soy sauce unless you use it to make other dishes (udon noodle soup and chawanmushi etc) where you want the soy sauce flavor but don't want your dish to have a darker color.

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How to Make Bamboo Rice (Recipe) たけのこご飯の作り方 (レシピ)

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