Kitchen notes · a little help before you start
Takenoko Gohan (Bamboo Rice)
Takenoko Gohan (Bamboo Rice) is made with Japanese short-grain rice, prepared bamboo shoot, and sake.
- Prep
- 5 min
- Cook
- 20 min
- Total
- 25 min
- Original yield
- Serves 4
- Ingredients
- 7 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Sides
- Cuisine
- Japanese · Asian
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Check when to cover
Follow the covered and uncovered stages in their stated order.
2. Prepare for the next step
Have the next addition ready when the mixture reaches the boil described.
Get to know the ingredients
Japanese short-grain rice (2 cooker cups)
In the method: Put the 320 grams Japanese short-grain rice in a strainer and wash under cold running water, while agitating with your hand, until the water runs mostly clear.
sake
In the method: If you're using a rice cooker, you add the 1 tablespoon sake, 1 teaspoon soy sauce, 1 teaspoon mirin and 1/4 teaspoon salt, and then add enough of the 1 1/2 cups dashi stock…
soy sauce
In the method: If you're using a rice cooker, you add the 1 tablespoon sake, 1 teaspoon soy sauce, 1 teaspoon mirin and 1/4 teaspoon salt, and then add enough of the 1 1/2 cups dashi stock…
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 320 grams Japanese short-grain rice (2 cooker cups)Ingredient note
Source: 1 tablespoon sakeIngredient note
Source: 1 teaspoon soy sauceIngredient note
Source: 1 teaspoon mirinIngredient note
Source: 1/4 teaspoon saltIngredient note
Source: 1 1/2 cups dashi stockIngredient note
Source: 1 prepared bamboo shoot (sliced into bite-sized pieces)
How to make it
0 of 5 steps completeMake room for Takenoko Gohan (Bamboo Rice)
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
After it's done steaming, mix everything together with a spatula and serve.
A few questions you might have
What should I prepare first?
Set out the pot. Start with this step: Put the 320 grams Japanese short-grain rice in a strainer and wash under cold running water, while agitating with your hand, until the water runs mostly clear.
Which preparation step should I plan for?
Follow the covered and uncovered stages in their stated order.
What check should I look for as it cooks?
If you're using a rice cooker, you add the 1 tablespoon sake, 1 teaspoon soy sauce, 1 teaspoon mirin and 1/4 teaspoon salt, and then add enough of the 1 1/2 cups dashi stock until it reaches the 2 cup marker.
How do I plan the ingredient amounts?
This version serves 4. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: norecipes.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
