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

Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, bamboo shoot rice with canned scallop. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look 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 favored of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it is quick, it tastes yummy. They’re nice and they look wonderful. Bamboo Shoot Rice with Canned Scallop is something that I have loved my entire life.

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

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

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. 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. A beautifully presented scallop recipe with crunchy bamboo shoots and spring onions. A quick, healthy stir fry with hints of soy, rice vinegar and brown sugar.

Instructions 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.

Line plates with bamboo leaves, then divide the mixture between the plates and serve immediately, with jasmine rice. 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. You can get canned bamboo shoots, but I much prefer the vacuum packed kind.

So that’s going to wrap it up for this exceptional food bamboo shoot rice with canned scallop recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!