This is a rice cooked with bamboo shoot, one of my favorite dish. Bamboo shoot is a spring food in Japan and it can be eaten only around this time of the year.
Bamboo shoot is takenoko in Japanese and written like this.
It is composed of the upper part "竹" meaning bamboo and the lower part "旬" meaning in season as well as ten days period. It's interesting that the writing shows the characteristic of bamboo shoot, which is in season for only ten days and after that it is not suitable for eating. In fact it is fully grown in just three months!
Have you ever cooked bamboo shoot?
It is quite troublesome!! Once a bamboo shoot is out of the ground, it starts getting acrid and bitter as the time passes. The one dug just before eating can be served as sashimi(rare) but the one in the supermarket is just too late even if it is dug on that morning!! You need to parboil it for about an hour and a half with a rice bran(米糠) and a red chili pepper(鷹の爪)! So I usually buy the one already parboiled and packed in a plastic. I strongly recommend you to buy this one if you are not a challenger!
Cooking time: 30mins
2 cups rice; rinse and leave until dried
200g parboiled bamboo shoot(筍); cut into slices
1 aburaage(油揚げ); mince
1 tablespoon soysauce
1/2 teaspoon salt
3/4 tablespoon mirin
Put all the ingredients and the seasoning in the pot. Let it spread evenly. Heat to boil and cook for 10mins over low heat until the water dissolves. Turn off the heat and mix. Leave it for 10mins with the lid covered.
This dish is often served with kinome leaves(木の芽) for the topping which let out an elegant fragrance. If you have one that's great!!