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Takenoko gohan
Ingredients (4 servings):
Boiled bamboo shoots - 300 g
Fillet of chicken chest - 100 g
Soft soy sauce - 3 tbsp
Usuage (fried tofu) - 2 pieces
Mirin - 2 tbsp
Sake - 1 tbsp
Rice - 3 cups
Dashi (broth) - 4 cups
Kinome (new shoots of Japanese pepper) - to your taste
I. Preparation of bamboo shoots:
1 kg of bamboo shoots
1 pod of very hot red pepper
1 cup of rice bran
1. Wash bamboo shoots, cut them diagonally and make small incisions on edges. It's better to boil bamboo in rind to make shoots softer.
2. Put the shoots in the pan, fill up with water, add rice bran and hot red pepper, cover tightly with press-lid and cook for about 1 hour. Take the pan away from fire and leave it to get cold for 1 hour. (If you cook bamboo in this way the taste will be splendid.)
II. Preparation of dashi:
900 ml of water
Leaf of laminaria (5 cm)
15 g of katsuo-bushi (chips of dried tunny-fish)
Put the leaf of laminaria in water, take it to boiling and extract at the last moment. Take the pan off from the fire and add katsuo-bushi in the water. (In that case katsuo-bushi wouldn't be overcooked.)
III. Preparation of takenoko gohan:
1. Wash rice thoroughly, pour water out, put the rice in the pan.
2. Thinly cut boiled bamboo shoots lengthwise. Slice roots crosswise.
3. Cut chicken fillet on small pieces and pickle in sake with soy sauce.
4. Move the oil away from usuage (dry with tissue paper or wash it way) and cut into small pieces. (If you dont't move oil away its smell will go to the course.)
6. Put the dashi, chicken fillet, bamboo shoots, usuage in the pan, add relish and boil 5-6 minutes. Move all ingredients in the rice-cooker and add water to 780 ml.
6. Boil all together in a rice-cooker.
7. When rice is ready stew it for about 10 minutes, take it out in a plate and decorate with new shoots of kinome.
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