Bamboo Shoot Rice

Directions

1. 1
   Wash the rice and let drain in a fine colander for 30 minutes.
2. 2
   Cut off the tip of the bamboo shoot and cut into comb-shaped wedges.
3. 3
   Cut the rest of the shoot into thin, quarter-round wedges.
4. 4
   Pour hot water over the aburaage/fried-tofu to remove the oil.
5. 5
   Cut in half lengthwise and then cut into 5 mm wide strips.
6. 6
   After that, cut into cubes.
7. 7
   Put the drained rice in the rice cooker or pot, add the sake, light soy sauce, mirin and salt.
8. 8
   Fill with dashi stock until the appropriate line.
9. 9
   Place the bamboo shoot and aburaage on top.
10. 10
    Cook as usual.
11. 11
    After it has cooked, let the rice sit for an extra 5 minutes and then mix the rice together so the bamboo and tofu is distributed evenly.
12. 12
    Serve in a bowl and garnish with sansho leaves.