Bamboo Rice Takenoko Gohan Recipe

When I stumbled upon this recipe for bamboo shoot rice, I knew it was going to be my new go-to comfort dish. It’s like a cozy hug from a friend who knows you love the perfect combo of savory, nutty, and just a hint of sweetness. Let’s make some flavor magic happen!

The umami flavor of bamboo rice, or Takenoko Gohan, is anything but subtle. The combination of short-grain white rice and sliced fresh bamboo shoots makes for a deliciously savory dish.

Dashi stock, sake, soy sauce, and mirin add depth to the recipe’s flavor profile, rendering the end result a precarious balancing act between sweet and nutritious. But what would you expect from a lovingly hand-crafted dish so perfect for a protein-heavy meal?

Bamboo Rice Takenoko Gohan Recipe Ingredients

• Short-grain white rice: Provides carbohydrates for energy; has a sticky, chewy texture.
• Fresh bamboo shoots: Low in calories and high in fiber; adds a crisp, earthy flavor.
• Sake: Adds depth and umami; enhances the overall flavor.
• Soy sauce: Brings savory umami and saltiness; rich in flavor.
• Mirin: Sweet rice wine; adds a slight sweetness and balances flavors.
• Dashi stock: Base for Japanese cuisine; imparts a rich umami profile.
• Sesame oil: Nutty aroma; adds fragrance and enhances depth.

Bamboo Rice Takenoko Gohan Recipe Ingredient Quantities

• 2 cups short-grain white rice
• 200 grams fresh bamboo shoots, sliced
• 3 tablespoons sake
• 2 tablespoons soy sauce
• 1 tablespoon mirin
• 1 teaspoon salt
• 2 1/4 cups dashi stock
• 1 tablespoon sesame oil
• Optional: chopped green onions or shiso leaves for garnish

How to Make this Bamboo Rice Takenoko Gohan Recipe

1. Wash the short-grain white rice in cold water until the water runs clear to eliminate extra starch. Let it drain, then put it aside.

2. In a bowl of medium size, mix together the sake, soy sauce, mirin, and salt. Stir until the salt is dissolved.

3. In a rice cooker or a pot with a heavy bottom, add the washed rice and pour dashi stock over it.

4. Distribute the sake and soy sauce mixture evenly over the rice by pouring it on and stirring gently. The goal is to mix the liquids evenly through the rice. You’re not trying to actually combine the two in any real sense; you want them to remain mostly separate in order to achieve maximum flavor potential.

5. Place the sliced bamboo shoots in an even layer over the rice mixture. Do not attempt to combine the shoots and the rice; simply allow the shoots to rest on top.

6. Sesame oil should be drizzled over the bamboo shoots.

7. Cover the rice cooker or pot. If using a rice cooker, set it to cook as you normally would for regular rice. If using a pot, bring the ingredients to a boil over medium heat, then reduce to low heat and simmer for about 15-20 minutes or until the rice is cooked and the liquid is absorbed.

8. After cooking the rice, cover it and let it sit for another 10 minutes to complete the process of steaming.

9. Gently fluff the rice with a paddle or fork, combining the bamboo shoots and rice.

10. Warm the servings and top with either chopped green onions or shiso leaves, if you like. That’s how you serve this.

Bamboo Rice Takenoko Gohan Recipe Equipment Needed

1. Measuring cups
2. Measuring spoons
3. Mixing bowl (medium size)
4. Rice cooker or heavy-bottomed pot with lid
5. Strainer or colander
6. Spoon for stirring
7. Knife
8. Cutting board
9. Ladle or fork for fluffing rice

FAQ

• What is bamboo rice or Takenoko Gohan?A traditional dish from Japan, called Takenoko Gohan, is made with tender bamboo shoots. This gives the rice a delectable flavor and smooth texture.
• Where can I find fresh bamboo shoots?Generally, you can find fresh bamboo shoots in Asian markets or specialty grocery stores. When it’s possible, always choose the fresh variety for flavor that will wow.
• Can I use canned bamboo shoots instead of fresh?If fresh bamboo shoots are not available, you can use canned ones. Just make sure to rinse and drain them thoroughly before you use them.
• What is dashi stock, and can I substitute it?A Japanese soup stock known as dashi is made from kombu (a type of seaweed) and bonito flakes (dried, fermented, and smoked fish). Dashi imparts the umami flavor so characteristic of Japanese food; it’s used in just about everything, from miso soup to braised dishes.
• Is there a non-alcoholic substitute for sake and mirin?You can substitute with rice vinegar or white grape juice in a pinch. If you don’t have mirin, a mixture of rice vinegar and sweetener will do.
• How can I make this dish vegan?This dish can be made vegan; just be sure to make the dashi stock without any bonito flakes in it. You could use a kombu-only dashi, or just use vegetable stock in place of the dashi.
• What can I serve with Takenoko Gohan?Miso soup, pickled vegetables, or grilled fish make perfect companions for Takeoko Gohan. The two are a match made in heaven and create a truly complete and balanced meal.

Bamboo Rice Takenoko Gohan Recipe Substitutions and Variations

Sake: If you don’t have sake, you can use either dry white wine or rice vinegar. If using rice vinegar, though, cut the amount down to only 2 tablespoons.
Mirin: Use sweetened rice vinegar or a blend of 1 tablespoon rice vinegar with 1/2 teaspoon sugar.
Salt: You might try 1 teaspoon of light soy sauce for a much different flavor profile.
Dashi stock: Substitute with chicken or vegetable broth if dashi is not available.
Canned bamboo shoots: Use them instead of fresh, but make sure to wash them thoroughly to take away the taste of the can.

Pro Tips

1. Presoak the Rice: Before washing the rice, soak it in cold water for about 30 minutes. This allows the grains to absorb some water, which results in a fluffier texture after cooking.