Go Back

Bamboo Shoot Sticky Rice (Takenoko Okowa)

Crispy bamboo shoots with chewy Sticky rice that's simply irresistible.
Print Recipe
Prep Time 8 hours
Cook Time 1 hour
Soaking Time 35 minutes
Total Time 9 hours 35 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Japanese
Ingredients Equipment Method

Ingredients
  

  • 200 g (7oz) Bamboo shoot
  • 2 rice cups (360ml) of Japanese Sticky Rice
  • 3~4 pieces Dried Shiitake mushroom
  • 30 g (1 oz) Carrot
  • 10 g (1/3 oz) Ginger
  • 1 sheet Aburaage
  • 2 tbsp soy sauce
  • 2 tbsp Mirin
  • Kinome for garnishing ※optional

Equipment

  • 1 pot
  • 1 steamer

Method
 

Bamboo shoot preparation
  1. Cut off the tip diagonally on the curvy side, and cut the slit vertically so that you can cook evenly and remove the skin easily afterward.
    And cut off the firm root section.
    Put it in the pot and cover them with a generous amount of water.
    Add half a cup of rice bran And red chili pepper, removing the seeds.
    If you don't have rice bran,  use a teaspoon of baking soda instead.
  2. Cover the lid with a drop or a paper towel; leave a little space between the lid and pot to avoid boiling over.
    Cook over low heat for 40 to 45 minutes.
  3. When it comes to room temperature, wash away the Bran and remove some outside skin.
    Submerge in the fresh water and put it in the fridge.
    You can store the cooked bamboo shoot for up to a week by changing the water every day.
Sticky Rice Preparation
  1. Wash sticky rice and soak in water for 6 hours.  
    Soak dried shiitake mushroom in water.
    Do this preparation a day before cooking.
Dried Shiitake Mushroom
  1. Soak in water at least 1 hour. Do this a day before and keep in the fridge.
Cooking Bamboo Shoot Sticky Rice
  1. The next day, drain the sticky rice and steam for 20 mins.
    Line a cheesecloth, transfer the prepared sticky rice, level the surface, and cook on medium heat for 20 minutes.
  2. While steaming, slice the prepared bamboo shoot. Slice the bottom part into quarters and the top part into bite-size pieces to make it easy to bite through.
    Remove the stem from the rehydrated Dried Shiitake mushroom and slice thinly. Reserve the shiitake water for later use.
    Shred carrot and mince ginger.
    Cut Aburaage, which has excess oil removed by pouring boiling water into two, then cut into small pieces. 
  3. Pass the shiitake water through a sieve to catch debris. Add water up to 1 rice cup (180ml).
     Put all the ingredients except carrots in frying pan and cook for 5 to 6 minutes until seasoned. Add the carrot and cook for another 1 minute.
  4. Put steamed sticky rice into a large bowl, pour in the Cooked ingredients, and combine until all the liquid is absorbed.
    Please put it back in the steamer and cook it for more minutes for the last time.
  5. Garnishing: hold Kinome on your palm and tap it with your other hand to activate the aroma.
    You can serve it as is, or it can make a great onigiri to take with you.