Bamboo Rice (Takenoko Gohan) (Video) たけのこご飯

Cooked in classic Japanese dashi broth, simple and elegant Bamboo Rice or Takenoko Gohan is a perfect way to welcome springtime! With sweet, tender, and crunchy bamboo shoots, this savory mixed rice recipe delivers a taste of spring in every bite.

Japan has four distinct seasons, and each one is characterized by an abundance of seasonal ingredients. In spring, we anticipate the emergence of fresh bamboo shoots and make Bamboo Rice, or Takenoko Gohan (たけのこご飯). It’s a simple rice dish cooked in dashi broth with tender bamboo shoots.

As fresh bamboo represents the coming of spring, mixed rice holds a special place in Japanese cuisine. It brings me such joy to cook this dish for my family as we gather at the dinner table to give thanks for the new season.

What are Bamboo Shoots?

Delicate, young bamboo shoots (takenoko) are a common ingredient in Japanese cooking just as they are in most Asian culinary worlds. They are tender and edible when cooked, and young and fresh bamboo shoots taste like spring to me.

You’ve probably tasted bamboo shoots in ramen, but the uses extend wide and far in the kitchen. The mild flavor and tender-crisp texture of bamboo shoots make it an excellent addition to bulk up your stir-fries, soups, and salads. They’re also a delicious topping to your noodle dishes.

When To Buy Fresh Bamboo Shoots

Bamboo shoots are in season in spring between late March through May. Keep an eye out when you visit Japanese or Asian grocery stores. You might be lucky to score some fresh bamboo shoots to make delicious food with them.

Most of the Japanese and Asian grocery stores sell pre-boiled and vacuum-packed bamboo shoots. The bamboo shoots are already boiled, so you can quickly heat up and enjoy right away. Do not use the canned variety to make Bamboo Rice.

How To Prep and Store Bamboo Shoots

You can rinse off the gritty white substance in the bamboo shoot, but they are edible. If they don’t bother you, there’s no need to rinse them off.

If you don’t use the entire bamboo shoot, you can save the leftover in an airtight container. Make sure to soak the bamboo shoots in cold water all the time and change the water every day to keep it fresh until you are ready to use. They can last up to two weeks when they are properly refrigerated.

Ingredients for Bamboo Rice

• Japanese short-grain white rice – uncooked
• boiled bamboo shoot
• aburaage (deep-fried tofu pouch) – or use crispy fried tofu puffs from an Asian grocery store; omit if you can’t find it
• water – for the dashi
• katsuobushi (dried bonito flakes) – or skip and make Vegan Dashi
• sake
• usukuchi (light-colored) soy sauce – this keeps the rice from becoming a dark color; you can use regular soy sauce in a pinch
• Diamond Crystal kosher salt

How To Make Bamboo Rice

In this recipe, I demonstrate how to make takenoko gohan in a Kamado-san donabe. See the next sections to use a rice cooker, pot on the stove, or Instant Pot.

1. Rinse the rice in cold water and soak it for 20–30 minutes. Drain complete and set aside for 10 minutes.
2. Meanwhile, make the dashi. Add the water to a saucepan and bring it to a near boil. Add the dried bonito flakes and reduce the heat. Simmer for 30 seconds and turn off the heat. Let the katsuobushi sink to the bottom, then strain.
3. Add the sake, usukuchi soy sauce, and kosher salt to the dashi. 
4. Pour boiling water over the aburaage to remove the excess oil, then cut it into thin strips.
5. Cut the boiled bamboo shoot into smaller, thin slices.
6. Add the drained rice to a donabe. Add the dashi and level the rice. Scatter the aburaage slices and then the bamboo shoot slices on top. DO NOT MIX.
7. Close the donabe lid and cook on medium-high heat (or medium for a professional stove) for 14 minutes. Turn off the heat, remove from the burner, and steam for 20 minutes with the lid on. Gently fluff with a rice paddle.

Cooking Takenoko Gohan in Kamado-san

If you ask me what is the very best way to cook Japanese rice, I would say, without a pause, to cook in Kamado-san (かまどさん).

Kamado-san is a Japanese earthenware (donabe) rice cooker made with a special clay. It produces the most delicious rice than any other cooking method. My family can vouch for that as they can taste the difference immediately.

So, what is the difference between Kamado-san and the regular donabe? While the regular donabe is a fantastic all-around cooking pot, Kamodo-san is specially designed for cooking rice. It has a double lid, a porous clay body, and a thicker bottom that cook the rice evenly with steady heat distribution. As a result, the rice is fluffier and shinier.

I still cook my rice in my rice cooker once in a while, but my family enjoys rice cooked in my Kamado-san, especially special rice dishes like bamboo rice.

Where to Get a Kamado-san: If you are in Los Angeles, check out Toiro Kitchen & Supply. You can also purchase one online and they will ship internationally as well. If you are in Japan, you can purchase one on Amazon or major department stores in the city you are in. Usually, there is a big kitchen floor where you can purchase unique Japanese kitchen items, including Kamado-san. My brother hand-carried two of his new Kamado-sans to Bangkok where he lives.

Other Methods to Cook Bamboo Rice

You can, of course, prepare Bamboo Rice using other methods. All the preparation steps are exactly the same up till you add rice, broth, and ingredients (in that order) into your cooking pot. Remember, DO NOT MIX the rice and ingredients. Each rice kernel will cook evenly when the rice is compact and next to each other.

Rice Cooker

Once everything is in the inner pot of the rice cooker, close the rice cooker lid. Press the “mixed rice” cooking program/mode, and press start. If your rice cooker doesn’t come with a “mixed rice” setting, go ahead and start cooking rice as you normally do, but do not open the lid for extra 5 minutes after the cooking program is done (after beeping). The “mixed rice” setting helps the bottom of the rice get nice brown char, which we call “Okoge” (お焦げ). Adding those extra 5 minutes for the regular cooking program will give some time for the rice to brown.

On the Stovetop with Donabe or Heavy-Bottomed Pot (Dutch oven)

Place the lid on the pot and start cooking over medium heat. Keep an eye on the liquid/broth until it starts to boil (It’ll take about 10 minutes). Once boiling, turn the heat to low and cook for 15 minutes without opening the lid. When it’s done cooking, quickly open the lid and see if there is any water left. If so, cook additional 1–2 minutes. Then remove it from the heat (don’t keep it on the hot burner), and let it steam for 10–15 minutes.

Instant Pot (Pressure Cooker)

The only difference for the Instant Pot method is that the broth that goes into the Instant Pot needs to be 360 ml, instead of 400 ml. For pressure-cooking Japanese rice, the rice-to-water ratio is 1 to 1. Therefore, the katsuo dashi should be 300 ml (instead of 340 ml), and after adding condiments (total of 60 ml), the total broth will be 360 ml.

Close the lid and click MANUAL. Set HIGH pressure for 2 minutes. When it’s finished cooking, the Instant Pot will beep and switch automatically to the “Keep Warm” mode. Let the pressure release naturally for 10 minutes (10-minute “natural release”) and then proceed with a “quick release” by turning the steam release handle to the “venting” position to let steam out until the float valve drops down. Do not exceed more than 10 minutes, fluff the rice and serve immediately (otherwise, rice may stick at the bottom).

Whichever method you decide on making this Bamboo Rice (Takenoko Gohan), it is a special time to savor this springtime produce. You could keep it simple by serving bamboo rice with just a side of miso soup, or with the addition of grilled mackerel (saba shioyaki) and a fresh green side like Spinach Gomaae. I hope you enjoy it!

Other Bamboo Shoots Recipes You’ll Love

• Simmered Bamboo Shoots (tosani)
• Chikuzenni (simmered chicken and vegetables)
• Chinese Pepper Steak
• Harumaki (Japanese spring rolls)
• Vegetable Miso Soup with bamboo shoots

Other Mixed Rice Recipes

• Green Pea Rice (Mame Gohan)
• Takikomi Gohan (Classic Mixed Rice)
• Wild Pine Mushroom Rice (Matsutake Gohan)
• Mountain Vegetable Rice (Sansai Gohan)
• Ginger Rice
• Sweet Onion Takikomi Gohan
• Gobo Miso Takikomi Gohan
• Chestnut Rice (Kuri Gohan)

Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram.

Bamboo Rice (Takenoko Gohan)

4.73 from 11 votes

Cooked in classic Japanese dashi broth, simple and elegant Bamboo Rice or Takenoko Gohan is a perfect way to welcome springtime! With sweet, tender, and crunchy bamboo shoots, this savory mixed rice recipe delivers a taste of spring in every bite.

Print Pin

Prep Time: 20 minutes mins

Cook Time: 20 minutes mins

Resting Time: 20 minutes mins

Total Time: 1 hour hr

Servings: 4

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 1½ cups uncooked Japanese short-grain white rice (2 rice cooker cups; 360 ml)
• ▢ 5.3 oz boiled bamboo shoot (about ½ bamboo shoot; adjust for the size of your bamboo shoot)
• ▢ ½ aburaage (deep-fried tofu pouch) (omit it if you can‘t find it, or use crispy fried tofu puffs from an Asian grocery store)

For the Katsuo Dashi (or use Vegan Dashi)

• ▢ 1½ cups water
• ▢ 1 cup katsuobushi (dried bonito flakes) (packed)

For the Seasonings

• ▢ 2 Tbsp sake
• ▢ 2 Tbsp usukuchi (light-colored) soy sauce (in Japan, we use light-colored soy sauce to keep the rice from becoming a dark color; you can use regular soy sauce in a pinch)
• ▢ ½ tsp Diamond Crystal kosher salt

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

Cook ModePrevent your screen from going dark

Instructions

 

To Prepare the Rice

• Rinse 1½ cups uncooked Japanese short-grain white rice under cold water, by gently rubbing the rice with your fingertips in a circling motion. Submerge the rice in water and pour out the starchy water. Rinse and repeat until the water becomes clear. Soak rice in water for 20–30 minutes. Meanwhile, start preparing the other ingredients (jump ahead to the next section). After soaking for 20–30 minutes, drain the water completely and set aside for 10 minutes. If you don’t have time to wait, then shake off the excess water the best you can.
  

To Prepare the Katsuo Dashi

• Meanwhile, add 1½ cups water in a saucepan and bring it to a near boil. Add 1 cup katsuobushi (dried bonito flakes) (packed) to the water and reduce the heat. Simmer for 30 seconds and turn off the heat. Set aside and let the katsuobushi sink to the bottom, about 10 minutes.
  
• Strain this katsuo dashi through a fine-mesh sieve over a liquid measuring cup. You need exactly 340 ml. If you don’t have enough, add water. If you have too much, then take it out. Tip: You can reserve the used katsuobushi to make Second Dashi (Niban Dashi) or homemade furikake.
  
• Add 2 Tbsp sake, 2 Tbsp usukuchi (light-colored) soy sauce, and ½ tsp Diamond Crystal kosher salt. Tip: With its lighter color, the usukuchi type gives a soy sauce flavor but will not darken the rice as much as regular soy sauce.
  
• Mix well to combine and let the salt dissolve completely. At the end, you should have 400 ml of broth.
  

To Prepare the Ingredients

• Prepare boiling water and pour it over ½ aburaage (deep-fried tofu pouch) to remove the excess oil. Cut it in half lengthwise, then cut crosswise into thin strips. Squeeze out the excess water. Tip: Aburaage is an essential ingredient in my mixed rice recipes. I love its texture and the remaining oil in the aburaage gives a nice savory flavor. You can also cut up crispy fried tofu puffs from an Asian grocery store; blanch them first to get rid of the excess oil.
  
• Open the boiled bamboo shoot package and cut in half. You will need 5.3 oz boiled bamboo shoot. The shoots vary in size, so adjust accordingly.
  
• Then, cut the half into quarters. The key here is to cut into smaller pieces so it’s easy to eat with rice. I usually keep intact the roughly ¾-inch tip of the bamboo shoot since its triangular shape looks cute for presentation.
  
• Then, cut the rest of the bamboo into thin slices.
  

To Cook in the Donabe (recommended)

• By now, the rice should be well drained. Add the rice to the donabe (or rice cooker/heavy bottom pot). Add the 400 ml broth you prepared, and make sure the rice is evenly distributed in the pot.
  
• Evenly scatter the aburaage slices on top of the rice (DO NOT MIX with the rice). Then, distribute the bamboo shoot slices on top of the aburaage (again, do not mix). The rice needs to steam evenly; when it’s mixed with other ingredients, it will not cook properly.
  
• If you’re using the Kamado-san, place the inner lid and then the donabe lid. Cook on medium-high heat (or medium for a professional stove) for 14 minutes.
  
• Once you turn off the heat, remove from the stove and set aside for 20 minutes to finish steaming. Do not open the lid during this time.
  

To Cook with a Rice Cooker (optional)

• Choose the Regular or Mixed Rice mode and start cooking. If you use the Regular setting, let it steam for 10 minutes more to create okoge (burnt rice) on the bottom of the pot.

To Cook in a Pot on the Stovetop (optional)

• Bring it to boil on medium heat (you can peek to see if it’s boiling). Once boiling, reduce the heat to low and cook for 15 minutes, or until the liquid is completely gone. Remove from the heat and let steam for 15–20 minutes. Do not open the lid during this time.

To Serve and Store

• Gently fluff the Takenoko Gohan using a cutting motion with a rice paddle. Serve in individual rice bowls and enjoy! You can keep the leftovers in an airtight container and store it in the refrigerator for up to 3 days and in the freezer for a month.

Nutrition

Calories: 302 kcal · Carbohydrates: 63 g · Protein: 7 g · Fat: 1 g · Saturated Fat: 1 g · Sodium: 700 mg · Potassium: 89 mg · Fiber: 3 g · Sugar: 1 g · Vitamin A: 5 IU · Vitamin C: 1 mg · Calcium: 24 mg · Iron: 3 mg

Author: Namiko Hirasawa Chen

Course: Side Dish

Cuisine: Japanese

Keyword: bamboo shoot, mixed rice

©JustOneCookbook.com Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any website or social media is strictly prohibited. Please view my photo use policy here.

Did you make this recipe?If you made this recipe, snap a pic and hashtag it #justonecookbook! We love to see your creations on Instagram @justonecookbook!