Hey everyone, it is me, Dave, welcome to my recipe site. Today, I will show you a way to make a special dish, bamboo shoot rice with canned scallop. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Bamboo Shoot Rice with Canned Scallop is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It is easy, it is fast, it tastes yummy. Bamboo Shoot Rice with Canned Scallop is something which I’ve loved my entire life. They are fine and they look fantastic.
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.
To get started with this particular recipe, we have to prepare a few components. 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:
- Get Rice (uncooked)
- Prepare Bamboo shoot (Parboiled and rinsed)
- Prepare Carrot
- Make ready Canned scallops
- Take Salt
- Prepare Soy sauce
- Get Sake
- Prepare Mirin
- Prepare Sansho leaf
A quick, healthy stir fry with hints of soy, rice vinegar and brown sugar. Line plates with bamboo leaves, then divide the mixture between the plates and serve immediately, with jasmine rice. The bamboo shoots are already boiled, so you can quickly heat up and enjoy right away. Do not use the canned variety to make Bamboo Rice.
Steps to make Bamboo Shoot Rice with Canned Scallop:
- Slice the bamboo shoot into bite-sized pieces, about 2 mm thick. Finely chop the carrot. Separate the scallops from the canned juices.
- 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.
- 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.
- As soon as it has finished cooking, use a rice scoop (etc.) to roughly mix it all together.
- 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.
- 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."
- Since this also tastes good when cooled, it's great for bento. It's good for rice balls too.
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. Bamboo shoot steamed rice is a meal for champions! Bamboo shoots (takenoko) are a staple of springtime in Japan, and going out to harvest them is a fun activity in itself. After cutting the fresh shoots, the Japanese people typically boil them as soon as they get home, then store them in the. You can get canned bamboo shoots, but I much prefer the vacuum packed kind.
So that’s going to wrap this up for this exceptional food bamboo shoot rice with canned scallop recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
