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

Hey everyone, it is Drew, welcome to our recipe site. Today, we’re going 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 little bit unique. This will be really delicious.

Bamboo Shoot Rice with Canned Scallop is one of the most popular of recent trending meals in the world. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions daily. Bamboo Shoot Rice with Canned Scallop is something which I have loved my entire life. They’re nice and they look wonderful.

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.

To begin with this particular recipe, we must first 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. Make ready 200 grams Bamboo shoot (Parboiled and rinsed)
  3. Take 50 grams Carrot
  4. Prepare 140 grams Canned scallops
  5. Make ready 1 tsp Salt
  6. Make ready 1 tbsp Soy sauce
  7. Get 1 tbsp Sake
  8. Take 1 tbsp Mirin
  9. Make ready 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:
  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.

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 for this exceptional food bamboo shoot rice with canned scallop recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!