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Cooked rice with bamboo shoots and vegetables

Culture

ReleaseJune 19, 2019

Ingredients


300g rice
280g broth
10g shredded burdock
30g bamboo shoot
9 pieces of 12g chicken thighs
10g carrots
1/5 slice Aburaage (fried bean curd)
2g Mitsuba (Japanese parsley)

(broth)
300g bonito broth
2g kelp
25g sake
12g mirin (sweet sake)
18g soy sauce
1g salt


Directions

1

Rinse rise and drain water.

2

Cut burdock into long shaving.

3

Dice the carrots.

4

Cut chicken into bite-size. Boil the chopped chicken.

5

Cut the aburaage into short strips.

6

Peel the skin of bamboo shoots.

7

Cut the bamboo shoots into the size as you like.

8

Drain the boiled chicken.

9

Put all the ingredients into the pot of the rice cooker.

10

(To make the broth, put all the seasoning into a pot and bring to boil. After boiling, put the broth in ice water immediately and cool it down.) Put the broth in the pot of the rice cooker and cook.

Japanese Liquid Measures:

1 cup = 200ml = 6.76 fl oz
1 tablespoon = 15ml = 0.5 fl oz
1 teaspoon = 5ml = 0.16 fl oz