Rice with bamboo shoots in Le Creuset
Cooking in the Le Creuset gives the rice a pleasantly browned flavor. Feel free to serve the finished rice in the Le Creuset itself!
- Bamboo shoot (whole, pre-boiled) (1 small)
- Carrot (1/2 small)
- Fried tofu (thin type- “usu-age”) (1 piece)
- Short grained white rice (360 ml (2-go))
- Japanese stock (400 ml)
- salt (1 tsp)
- Soy sauce (1 1/2 Tbsp)
- Sake (1 Tbsp)
Wash rice and let drain in a strainer for about 30 minutes. To prevent it from drying out, lay a moist tea towel over top.
Cut bamboo and carrot into small pieces. Pour boiling water over fried-tofu to rinse off excess oil.
Add all ingredients to the pot and cover with lid. Heat until it starts to simmer, then turn to low and let cook for 15 minutes. Stop heat and let stand with the lid still on for another 15 minutes.
Give the rice a quick stir and serve.
Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.