Ultimate Skillet-Cooked Bamboo Shoot Rice
ID: 1594ac84...
This is the ultimate bamboo shoot rice dish cooked entirely in a skillet rather than a rice cooker, resulting in a fragrant finish. The savory, seared bamboo shoots and bacon flavors are thoroughly absorbed into the rice, and a finishing touch of butter and soy sauce creates an irresistible, Western-inspired gourmet rice dish.
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🍳 Cooking Flow
Cut the bamboo shoots and bacon, then stir-fry in the skillet until nicely browned and set aside. → Add unwashed raw rice, water, dashi, and seasonings to the skillet and stir. → Once boiling, top with the ingredients, cover, and cook over medium heat for 18 minutes. → Finish by adding butter and an extra drizzle of soy sauce, torch if desired, and toss everything together.
Cooking Steps
Brief Cooking Order
Cut the bamboo shoots and bacon, then stir-fry in the skillet until nicely browned and set aside. → Add unwashed raw rice, water, dashi, and seasonings to the skillet and stir. → Once boiling, top with the ingredients, cover, and cook over medium heat for 18 minutes. → Finish by adding butter and an extra drizzle of soy sauce, torch if desired, and toss everything together.
Introduction
This is the ultimate bamboo shoot rice dish cooked entirely in a skillet rather than a rice cooker, resulting in a fragrant finish. The savory, seared bamboo shoots and bacon flavors are thoroughly absorbed into the rice, and a finishing touch of butter and soy sauce creates an irresistible, Western-inspired gourmet rice dish.
Step 1
Add rice bran oil (1 tablespoon) to the skillet and heat. Meanwhile, cut the boiled bamboo shoots (200g) into 6 radial wedges and slice the bacon block (60-70g) into matchsticks.
Step 2
Arrange the bamboo shoots in the heated skillet, sprinkle with salt and pepper (to taste), and sear until browned. Add the bacon to the empty space and stir-fry until everything is well-browned, then remove to a tray or plate.
Step 3
Add the unwashed raw rice (1.5 go / 225g) directly into the same skillet, then add the water (500cc), hondashi (1 teaspoon), kombu dashi (1 teaspoon), and soy sauce (2 teaspoons) and mix gently.
Step 4
Once the liquid boils, reduce to medium heat and return the seared bamboo shoots and bacon to the top of the rice. Cover the skillet and cook over medium heat for 18 minutes to steam the rice.
Step 5
Once cooked, remove the lid and use a kitchen torch if desired to sear the surface of the bamboo shoots for extra smokiness.
Ingredients List
Important Notes
💡 Adding the rice to the skillet without washing allows it to fully absorb the savory Japanese dashi soup.
💡 Giving the bamboo shoots and bacon a thorough sear at the beginning is the key to bringing out the aroma of the entire rice dish.
💡 For a change of pace, top with Lemonsco or yuzu kosho for a refreshing finish that keeps you enjoying it until the very last bite.
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