It might seem simple with few ingredients needed to cook it, but when done right this is a very satisfying dish.
- 2 cups brown rice, washed and drained
- 2 fresh bamboo shoots, peeled and boiled
- 2 cups dashi
- 1 tsp light soya sauce
- 1 tsp mirin (sweet Japanese rice wine)
- 1 tbsp sake
- Salt and white pepper to taste
Peel bamboo shoots and blanch in a pot of water. Cool and cut into slivers. Set aside.
Place rice in rice cooker. Add dashi, soya sauce, sake, mirin, salt and pepper.
Top the rice with bamboo shoots.
Cook till done. Stir well, dish out and garnish with chopped spring onion and strips of nori seaweed.
Serve 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