Takenoko Bamboo Shoot Rice Recipes and curiosities
On this page you will learn the recipe and some information about the Japanese dish Takenoko Bamboo Shoot Rice Also known as Takenokogohan.
Table of Content - About - Origin - Information - Ingredients - Preparation - Related
All about Takenokogohan
Takenoko bamboo shoot rice is a traditional Japanese cuisine dish that has as its main ingredient the bamboo shoot, known as takenoko in Japanese. This dish is very popular in Japan, especially during the spring, the time when bamboo shoots are in their harvest season.
To prepare the Takenoko bamboo shoot rice, it is necessary to have fresh and young bamboo shoots as they have a softer texture and a softer taste. First, the shoots are peeled and cut into thin slices. Then they are boiled in boiling water for a few minutes until they become soft.
While the bamboo shoots cook, Japanese rice is prepared in a special pot called donabe, which is made of clay and helps to keep the rice warm and moist.
When the bamboo shoots are soft, they are added to the rice and gently mixed. The pot is then covered and the rice is left to rest for a few minutes to absorb all the taste of takenoko. The result is an aromatic and tasty rice, with a crisp touch of the bamboo shoots.
Takenoko bamboo shoot rice can be served as a main dish, accompanied by other typical Japanese cuisine dishes such as missoshiro (miso soup) and tsukemono (conserved vegetables). It can also be served as an accompaniment to fish or meat-based dishes, being a great option for those seeking a balanced and healthy meal.
In addition to being a gastronomic delight, Takenoko bamboo shoot rice also has nutritional benefits. Bamboo shrubs are rich in vitamins, minerals and fiber, which help strengthen the immune system and improve digestion. In addition, Japanese rice is a major source of complex carbohydrates, which provide energy and help keep the body full for longer.
In short, Takenoko bamboo shoot rice is a typical dish of Japanese cuisine that combines the simplicity and delicacy of ingredients with a unique and striking flavor. If you have the opportunity to taste this dish on a trip to Japan, don’t forget to try and delight yourself with this Japanese delight.
Origin and history of Takenoko Bamboo Shoot Rice
Takenoko bamboo shoot rice is a typical dish of Japanese cuisine, native to the Kyoto region. It is made with cooked rice and young bamboo shrimp, known as takenoko, which are harvested during the spring.
The history of the dish dates back more than a thousand years ago, when the bamboo germ was considered a precious and rare food.At the time, only the nobility had access to this ingredient, which was considered a delight and generally served at banquets and special occasions.
Over time, takenoko has become more affordable and has become consumed throughout Japan, especially during the spring, when the shoots are in their best quality and flavor. Today, Takenoko bamboo shoot rice is a very popular dish and appreciated for its combination of soft flavors and the crisp texture of bamboo shoots.
About the recipe
- Name of the plate: Takenoko Bamboo Shoot Rice
- Name of the dish in English: Takenoko bamboo shoot rice
- Name of the plate in Japanese: たけのこご飯
- Name of the Romanian dish: Takenokogohan
Information about preparation
- Time to prepare: 10 minutes
- Time of Cooking: 20 minutes
- Difficulty: SIMPLE
- It suits: 2-4 people
- Occasions: Spring, main meals, summer
Ingredients – Ingredients
Check out the necessary and optional ingredients Takenoko Bamboo Shoot RiceIt makes sense to improvise
- 120g of Takenoko bamboo
- Three shiitake mushrooms
- 640 g of rice
- 1 cup of Mirin
- 1 teaspoon of soy sauce
- 1 cup of cooking oil
- The Optional Ingredients:
- Features of Nori
- 1 cup of sachet
- 1 teaspoon of sugar
Watch a video of the recipe:
Recipes - How to Prepare
Now that you know the ingredients to make the recipe Takenoko Bamboo Shoot Rice. Follow the instructions below in the preparation mode or step by step.
Preparation mode:
Start by moisturizing the shiitake mushrooms in water until they become soft.Cut them and bamboo bumps into small pieces.
Reserve the water used to moisturize the mushrooms, as it will be used later.
In a pot or rice pot, add the rice and water used to moisturize the mushrooms, along with additional water until a total of 720 ml is reached.
Add a teaspoon of mirin, soy sauce and cooking to rice and water.
Add the sliced pieces of bamboo and shiitake bumps on top.
Cook the rice by following the instructions on the rice pot or, if you are using a normal pot, cover it with a cap and boil until the water starts to boil.
When the rice is cooked, let it rest for 10 minutes.
Mix the rice gently and serve in bowl.
