Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, bamboo shoot rice with canned scallop. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really 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.
Bamboo Shoot Rice with Canned Scallop is one of the most favored of current trending meals in the world. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Bamboo Shoot Rice with Canned Scallop is something that I’ve loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we have to first prepare a few ingredients. You can have bamboo shoot rice with canned scallop using 9 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Bamboo Shoot Rice with Canned Scallop:
- Get Rice (uncooked)
- Get Bamboo shoot (Parboiled and rinsed)
- Get Carrot
- Take Canned scallops
- Take Salt
- Take Soy sauce
- Make ready Sake
- Take Mirin
- Take 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.
Instructions 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 it up with this exceptional food bamboo shoot rice with canned scallop recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
