Bamboo shoot rice made with millet
Ingredients (Serves 4)
- Boiled bamboo shoots
100～150g
- Rice
2 cups
- 17 Mixed Grains Including Milk Vetch Rice
1 bag
- Fried tofu
1/2 sheet
- carrot
20g
- Liquor【A】1 tbsp mirin【A】 大さじ1
- salt【A】
1/2 teaspoon
- Light soy sauce【A】
大さじ1.5
- Kelp and bonito stock
~350cc
- Leaves of tree buds, if desired
Appropriate amount
How to make it
1Wash the rice and soak it in water for about 30 minutes.
2Cut the body of the bamboo shoot into chrysanthemum shapes and cut the tips into thin lengthwise slices.
Press the fried tofu between kitchen paper to remove excess oil, then shred it.
Slice the carrots into thin strips.
3Drain the rice from step 1 in a colander and place it in the inner pot of the rice cooker.【A】Add
Pour in the stock up to the 2 cups mark, add step 2 and the grains, smooth it out, and start cooking.
4Once cooked, let it steam for a little while, stir gently from the bottom and serve in a bowl.
Garnish with kinome leaves if desired.