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Before you jump to Bamboo Shoot Rice with Canned Scallop recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.
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We hope you got benefit from reading it, now let’s go back to bamboo shoot rice with canned scallop recipe. You can cook bamboo shoot rice with canned scallop using 9 ingredients and 7 steps. Here is how you do it.
The ingredients needed to cook Bamboo Shoot Rice with Canned Scallop:
- You need 480 ml Rice (uncooked)
- Take 200 grams Bamboo shoot (Parboiled and rinsed)
- Use 50 grams Carrot
- Use 140 grams Canned scallops
- Get 1 tsp Salt
- Take 1 tbsp Soy sauce
- Take 1 tbsp Sake
- Prepare 1 tbsp Mirin
- Provide 1 Sansho leaf
Instructions to make Bamboo Shoot Rice with Canned Scallop:
- Slice the bamboo shoot into bite-sized pieces, about 2 mm thick. Finely chop the carrot. Separate the scallops from the canned juices.
- 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.
- 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.
- As soon as it has finished cooking, use a rice scoop (etc.) to roughly mix it all together.
- 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.
- 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."
- Since this also tastes good when cooled, it's great for bento. It's good for rice balls too.
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