Hello everybody, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a special dish, bamboo shoot & abura-age takikomi gohan. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Bamboo Shoot & Abura-age Takikomi Gohan is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It’s easy, it is quick, it tastes delicious. They’re nice and they look fantastic. Bamboo Shoot & Abura-age Takikomi Gohan is something that I’ve loved my whole life.

To begin with this particular recipe, we must first prepare a few ingredients. You can have bamboo shoot & abura-age takikomi gohan using 11 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Bamboo Shoot & Abura-age Takikomi Gohan:

1. Make ready 1 can (225 g) Bamboo Shoot Slices *I had 100g Bamboo Shoot Slices after drained
2. Make ready 1 tablespoon Mirin
3. Take 1 tablespoon Soy Sauce
4. Get 1 teaspoon Sugar
5. Prepare 1 teaspoon Sesame Oil
6. Get 2 cups (180 ml) Japanese Short Grain Rice
7. Make ready 1-2 sheets Abura-age (Fried Thin Tofu) *cut into small pieces
8. Prepare Water
9. Prepare 1 teaspoon Dashi Powder *Today I used Kombu (Kelp) Dashi Powder
10. Take 1/2 teaspoon Salt
11. Take 1 Spring Onion *finely chopped

Instructions to make Bamboo Shoot & Abura-age Takikomi Gohan:

1. Drain and rinse the canned Bamboo Shoot Slices, cut into small (OR bite-size) pieces, and place in a small bowl. Add Mirin, Soy Sauce, Sugar and Sesame Oil, mix to combine, and set aside.
2. Wash Rice, drain, and place in the rice cooker’s inner pot. Add Water up to the 2 cups marking. Add Dashi Powder and Salt, and gently stir.
3. Scatter Abura-age pieces and Bamboo Shoot pieces with all the liquid over the Rice, but DO NOT stir. Press ‘COOK’ button to start cooking.
4. When the rice is cooked, let it steamed for 10 minutes. Then loosen and mix gently. Sprinkle with some finely chopped Spring Onion and enjoy.
5. Ready to serve and ENJOY!

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