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

Hello everybody, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, bamboo shoot rice with canned scallop. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Bamboo Shoot Rice with Canned Scallop is one of the most popular of recent trending meals on earth. It is appreciated by millions every day. It is simple, it is quick, it tastes delicious. Bamboo Shoot Rice with Canned Scallop is something that I have loved my whole life. They are fine and they look fantastic.

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 get started with this recipe, we must first prepare a few components. You can have 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. Get 480 ml Rice (uncooked)
  2. Prepare 200 grams Bamboo shoot (Parboiled and rinsed)
  3. Take 50 grams Carrot
  4. Take 140 grams Canned scallops
  5. Take 1 tsp Salt
  6. Get 1 tbsp Soy sauce
  7. Take 1 tbsp Sake
  8. Get 1 tbsp Mirin
  9. Make ready 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.

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.

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