Step-by-Step Guide to Prepare Quick Bamboo Shoot Rice with Canned Scallop

Hello everybody, it is John, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, bamboo shoot rice with canned scallop. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Bamboo Shoot Rice with Canned Scallop is one of the most popular of recent trending foods on earth. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look fantastic. Bamboo Shoot Rice with Canned Scallop is something which I’ve loved my entire life.

To begin with this recipe, we have to first prepare a few components. You can have bamboo shoot rice with canned scallop using 9 ingredients and 7 steps. Here is how you can achieve that.

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

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