Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, bamboo shoot rice with canned scallop. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
You can enjoy distinct flavour of bamboo shoots in Rice with Bamboo Shoots. Simply cook bamboo shoots with rice in lightly flavoured dashi stock. The shun of bamboo shoots is spring and Rice with Bamboo Shoots is one of the spring dishes in Japan.
Bamboo Shoot Rice with Canned Scallop is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. They’re fine and they look wonderful. Bamboo Shoot Rice with Canned Scallop is something which I have loved my entire life.
To begin with this recipe, we have to prepare a few ingredients. You can have bamboo shoot rice with canned scallop using 9 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Bamboo Shoot Rice with Canned Scallop:
- Take 480 ml Rice (uncooked)
- Prepare 200 grams Bamboo shoot (Parboiled and rinsed)
- Prepare 50 grams Carrot
- Take 140 grams Canned scallops
- Prepare 1 tsp Salt
- Take 1 tbsp Soy sauce
- Make ready 1 tbsp Sake
- Get 1 tbsp Mirin
- Take 1 Sansho leaf
A quick, healthy stir fry with hints of soy, rice vinegar and brown sugar. Line plates with bamboo leaves, then divide the mixture between the plates and serve immediately, with jasmine rice. Please note Do not try this recipe at home unless you have a chance to get Shirako Bamboo shoots. If you are using normal bamboo shoots, please get rid of. The bamboo shoots are already boiled, so you can quickly heat up and enjoy right away.
Instructions to make Bamboo Shoot Rice with Canned Scallop:
- Slice the bamboo shoot into bite-sized pieces, about 2 mm thick. Finely chop the carrot. Separate the scallops from the canned juices.
- 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.
- 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.
- As soon as it has finished cooking, use a rice scoop (etc.) to roughly mix it all together.
- 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.
- 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."
- Since this also tastes good when cooled, it's great for bento. It's good for rice balls too.
Do not use the canned variety to make Bamboo Rice. You could keep it simple by serving bamboo rice with just a side of miso soup, or with the addition of grilled mackerel (saba shioyaki) and a fresh green side. You can get canned bamboo shoots, but I much prefer the vacuum packed kind. They are a pale shadow of freshly cooked bamboo shoots, but they haave to do. The tender bamboo shoots should be ready which you can add to the traditional groundnut sauce and served with rice or 'matooke'(kind.
So that is going to wrap it up with this special food bamboo shoot rice with canned scallop recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
