3-4 fresh bamboo shoots
4 cups of short grain brown rice
6 cups of water
1 tbsp light soya sauce
1 tbsp mirin
4 pieces of abutaage or tau pok, cut into strips
½ cup shredded nori
fresh coriander leaves, for garnish
Method:
- Wash each whole bamboo shoot well to get rid of the earth clinging to it. Peel it, pulling off the tough outer leaves till the tender creamy white shoot remains.
- Place cleaned shoots in a pot of salted water and bring to the boil. Let it cook for 5 minutes or so. Drain and slice the shoots thinly and leave aside.
- Wash the rice in several changes of water to remove the excess starch until the water runs clear. Soak the rice for about 10 minutes.
- Place washed rice in a rice cooker and add water. Add bamboo shoots, then season the pot with soya sauce and mirin. Stir well to mix and cook till rice is done.
- Leave rice to rest for 10 minutes. Then spoon into individual bowls and top with aburaage strips and shredded nori. Garnish with fresh coriander leaves.
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