Rice with Bamboo Shoots (Takenoko)

Takenoko (bamboo shoots) are a lovely delicacy with flavour and bite; try them if you get the chance.


Serves: 4

  • 450g rice
  • 600-650ml water
  • 300g bamboo shoots
  • 1 block abura-age
  • boiling water


  • 1 tbsp soy sauce
  • 3 tbsp sake
  • 1 tbsp mirin
  • pinch of salt


  1. Wash the rice, drain and leave for 20-30 minutes.
  2. Pour boiling water over the abura-age to remove excess oil, then drain and cut into thin strips.
  3. Cut the bamboo shoots into thin strips. Then place the rice, abura-age, bamboo shoots, water and <A> into a pan and cook over a medium heat for 20-30 minutes, until the rice is cooked.
  4. Leave for 10 minutes with the lid of the pan on, then stir well before serving.