Bamboo Shoot Rice with Canned Scallop
Bamboo Shoot Rice with Canned Scallop

Hey everyone, it is me, Dave, welcome to my recipe page. Today, I will show you a way to make a special dish, bamboo shoot rice with canned scallop. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Bamboo Shoot Rice with Canned Scallop is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It is simple, it is fast, it tastes delicious. They’re nice and they look fantastic. Bamboo Shoot Rice with Canned Scallop is something that I’ve loved my whole life.

Fresh harvested bamboo shoots, unpeeled, in a variety of sizes. Image by Joi Ito via Flickr. When purchasing dried bamboo shoots, make sure you do not get another product, dried bamboo fungus, which is also called stinkhorn fungus.

To begin with this particular recipe, we must prepare a few ingredients. You can cook bamboo shoot rice with canned scallop using 9 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Bamboo Shoot Rice with Canned Scallop:
  1. Prepare 480 ml Rice (uncooked)
  2. Make ready 200 grams Bamboo shoot (Parboiled and rinsed)
  3. Prepare 50 grams Carrot
  4. Prepare 140 grams Canned scallops
  5. Prepare 1 tsp Salt
  6. Get 1 tbsp Soy sauce
  7. Prepare 1 tbsp Sake
  8. Take 1 tbsp Mirin
  9. Get 1 Sansho leaf

You might be lucky to score some fresh bamboo shoots to make delicious food with them. Most of the Japanese and Asian grocery stores sell pre-boiled and vacuumed packed bamboo shoot like the picture shown below. The bamboo shoots are already boiled, so you can quickly heat up and enjoy right away. Do not use the canned variety to make Bamboo Rice.

Steps to make Bamboo Shoot Rice with Canned Scallop:
  1. Slice the bamboo shoot into bite-sized pieces, about 2 mm thick. Finely chop the carrot. Separate the scallops from the canned juices.
  2. Wash the rice and put into the rice cooker bowl. Add the soy sauce, sake, mirin, and scallop juices. Fill the rest of the way up to the 3 serving line with water.
  3. Add the salt, bamboo shoot, carrot, and scallops to Step 2. Put the bowl into the rice cooker and switch it on. Cook the rice as usual.
  4. As soon as it has finished cooking, use a rice scoop (etc.) to roughly mix it all together.
  5. Serve on a dish. Smash the sansho leaf with the palm of your hands to release the fragrance and place on top of the rice to finish.
  6. Here's a lunch plate with the following: "Country Simmered Sweet Potato, "Leek & Red Pickled Ginger Rolled Omelet" "Glazed Carrots," "Simmered Shiitake Mushrooms with Ginger," "Starch Noodle Saute."
  7. Since this also tastes good when cooled, it's great for bento. It's good for rice balls too.

Bamboo shoots are the young, tender shoots of the bamboo plant which are harvested while they are small. The shoots are sliced and used in Asian cooking. Fresh bamboo shoots can be found in some Asian markets but are most widely available canned. Supercook clearly lists the ingredients each recipe uses, so you can find the perfect recipe quickly!. It uses rice, bamboo shoot, sugar, scallop, cilantro, mushroom, rice wine, crab, sesame oil Steamed Tofu and Fish.

So that is going to wrap this up for this exceptional food bamboo shoot rice with canned scallop recipe. Thanks so much for your time. I am sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!