How to Cook Juicy Bamboo Shoot Rice with Canned Scallop

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We hope you got insight from reading it, now let's go back to bamboo shoot rice with canned scallop recipe. To cook bamboo shoot rice with canned scallop you only need 9 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to prepare Bamboo Shoot Rice with Canned Scallop:

1. Use 480 ml of Rice (uncooked).
2. Take 200 grams of Bamboo shoot (Parboiled and rinsed).
3. Use 50 grams of Carrot.
4. Take 140 grams of Canned scallops.
5. Take 1 tsp of Salt.
6. Take 1 tbsp of Soy sauce.
7. Take 1 tbsp of Sake.
8. Prepare 1 tbsp of Mirin.
9. Get 1 of Sansho leaf.

Instructions to make Bamboo Shoot Rice with Canned Scallop:

1. Slice the bamboo shoot into bite-sized pieces, about 2 mm thick. Finely chop the carrot. Separate the scallops from the canned juices..
2. Wash the rice and put into the rice cooker bowl. Add the soy sauce, sake, mirin, and scallop juices. Fill the rest of the way up to the 3 serving line with water..
3. Add the salt, bamboo shoot, carrot, and scallops to Step 2. Put the bowl into the rice cooker and switch it on. Cook the rice as usual..
4. As soon as it has finished cooking, use a rice scoop (etc.) to roughly mix it all together..
5. Serve on a dish. Smash the sansho leaf with the palm of your hands to release the fragrance and place on top of the rice to finish..
6. Here's a lunch plate with the following: "Country Simmered Sweet Potato, "Leek & Red Pickled Ginger Rolled Omelet" "Glazed Carrots," "Simmered Shiitake Mushrooms with Ginger," "Starch Noodle Saute.".
7. Since this also tastes good when cooled, it's great for bento. It's good for rice balls too..

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