1Peel bamboo shoots and blanch in a pot of water. Cool and cut into slivers. Set aside.
2Place rice in rice cooker. Add dashi, soya sauce, sake, mirin, salt and pepper.
3Top the rice with bamboo shoots.
4Cook till done. Stir well, dish out and garnish with chopped spring onion and strips of nori seaweed.
5Serve with a clear chicken soup and some pickles.
Chef's Tip: Use fresh bamboo shoots instead of preserved ones for better taste and texture.
Recipe: Sylvia Tan / Photo: Nivash Joyvin / The Straits Times