Bamboo Shoot Rice with Canned Scallop
Bamboo Shoot Rice with Canned Scallop

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Hello everybody, it’s John, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, bamboo shoot rice with canned scallop. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

You can enjoy distinct flavour of bamboo shoots in Rice with Bamboo Shoots. Simply cook bamboo shoots with rice in lightly flavoured dashi stock. The shun of bamboo shoots is spring and Rice with Bamboo Shoots is one of the spring dishes in Japan. OK, Australia has just gone into Autumn.

Bamboo Shoot Rice with Canned Scallop is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. They’re nice and they look wonderful. Bamboo Shoot Rice with Canned Scallop is something which I have loved my entire life.

To get started with this recipe, we must first prepare a few ingredients. You can cook bamboo shoot rice with canned scallop using 9 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Bamboo Shoot Rice with Canned Scallop:
  1. Prepare 480 ml Rice (uncooked)
  2. Make ready 200 grams Bamboo shoot (Parboiled and rinsed)
  3. Prepare 50 grams Carrot
  4. Make ready 140 grams Canned scallops
  5. Get 1 tsp Salt
  6. Take 1 tbsp Soy sauce
  7. Take 1 tbsp Sake
  8. Get 1 tbsp Mirin
  9. Take 1 Sansho leaf

You could keep it simple by serving bamboo rice with just a side of miso soup, or with the addition of grilled mackerel (saba shioyaki) and a fresh green side. Please note Do not try this recipe at home unless you have a chance to get Shirako Bamboo shoots. If you are using normal bamboo shoots, please get rid of. Bamboo shoots are the young, tender shoots of the bamboo plant which are harvested while they are small. The shoots are sliced and used in Asian cooking.

Steps to make Bamboo Shoot Rice with Canned Scallop:
  1. Slice the bamboo shoot into bite-sized pieces, about 2 mm thick. Finely chop the carrot. Separate the scallops from the canned juices.
  2. Wash the rice and put into the rice cooker bowl. Add the soy sauce, sake, mirin, and scallop juices. Fill the rest of the way up to the 3 serving line with water.
  3. Add the salt, bamboo shoot, carrot, and scallops to Step 2. Put the bowl into the rice cooker and switch it on. Cook the rice as usual.
  4. As soon as it has finished cooking, use a rice scoop (etc.) to roughly mix it all together.
  5. Serve on a dish. Smash the sansho leaf with the palm of your hands to release the fragrance and place on top of the rice to finish.
  6. Here's a lunch plate with the following: "Country Simmered Sweet Potato, "Leek & Red Pickled Ginger Rolled Omelet" "Glazed Carrots," "Simmered Shiitake Mushrooms with Ginger," "Starch Noodle Saute."
  7. Since this also tastes good when cooled, it's great for bento. It's good for rice balls too.

Bamboo shoots are the young, tender shoots of the bamboo plant which are harvested while they are small. The shoots are sliced and used in Asian cooking. Fresh bamboo shoots can be found in some Asian markets but are most widely available canned. Bamboo Shoot Rice is one of the dishes first introduced in the very first Cooking Mama. Takenoko Gohan Spring is the high season for freshly foraged bamboo shoots and they taste really wonderful.

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So that is going to wrap this up for this special food bamboo shoot rice with canned scallop recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!