[SUB] 土鍋で作るたけのこご飯の作り方｜房総でたけのこ掘りをしてきました｜Bamboo Shoot Rice｜Digging up Bamboo Shoots
At the beginning of Golden Week, I visited my relatives’ bamboo grove in Chiba to dig bamboo shoots. Bamboo shoots are in season in spring. In the Kanto area, the best time to dig bamboo shoots is from April to the end of Golden Week (beginning of May). It was moist and rainy on this day, but it was nice and bright in the bamboo grove! With our feet, we probe the ground, looking for bamboo shoots that are just a little bit out of the soil. There are none left after my experienced uncle and mother have walked, so I look elsewhere. Ah! I’ve found it! There are roots just below and the shovel doesn’t go in at all… I’m struggling… The bamboo shoos I finally managed to pick was too thin and there didn’t seem to be much to eat it (^^; I get myself together and start digging another bamboo shoot. While asking for the master’s instructions I was able to dig… This one, this one… This shape! I found another one! We got a lot of them! Bamboo shoots need to be fresh. As they become more gruesome and bitter as they lose their freshness, prepare bamboo shoots as soon as you bring them home. The further you go towards the end the thicker the skin becomes. Make shallow cuts at the base, make a deep incision at the end and peel off the skin. In general, people say that once the tips are cut, it is best to boil them without peeling all the skin, but peel just the outer dirty bits. This allows them to be boiled more slowly, so the scum is removed more thoroughly. It also has the advantage of not losing its flavour. However, the skin makes them too bulky to boil a lot at once, so we peel them all off. Freshly harvested bamboo shoots have less acrid taste and they are still tasty enough! Cut off the tips with a knife. Cut off the hard root. My mother is very used to peeling. Quick and clean! I’m bad…(sweat) Wash them clean and then boil them. They are too big to fit in the pot as they are, so we cut them in half lengthways and put them in the pot. They are a lot. In my kitchen in Tokyo, I could never boil them all at once. This is rice bran. They are seed skins and germ that are produced when brown rice is scraped and polished. Rice bran removes the bitterness from bamboo shoots and brings out the flavour of the bamboo shoots. If rice bran is not available, it can be substituted with rice water. Fill with water until the bamboo shoots are submerged. Cover with a drop-lid (substituted plates) to prevent the bamboo shoots from floating. Heat over high heat until it boils. Once boiling, reduce the heat to low and boil slowly for about 1 hour. When the bamboo shoots are cooked, remove from heat and rinse off the rice bran. If the bamboo shoots are bought from the supermarket, they have been harvested long enough to have a strong bitterness, so leave them in the pot overnight. Carefully rinse off the rice bran in the crevices and the preparation is complete! I’m back in Tokyo. I will cook the bamboo shoots while they are still fresh! I will make bamboo rice with 3 cups of rice. Rinse the rice in water and wash it. The water from rinsing the rice is full of nutrients, so save it for the plants on the balcony. Wash the rice 3 or 4 times until the water becomes clear. Add enough water to fill the rice to the brim. When making seasoned rice, it is very important to soak the rice thoroughly first! Leave the rice to soak for 1 hour. While waiting, make the soup stock. Today I cut corners and used a packet of Kayanoya soup stock. Kayanoya soup stock packets taste perfect so I often use them when I have guests. Simmer it for a couple of minutes and it’s ready.
It’s really easy and convenient! I forgot to make enough for simmering. So I made twice as much afterward ^^; Drain the soaked rice. Today I’m cooking rice in this Banko-Yaki earthenware pot. Love the cute round shape! And it’s reasonably priced❤️ Put in rice and 300cc of soup stock. 3 tbsp light-color soy sauce 3 tbsp mirin (sweet cooking rice wine) Add about 1/3 teaspoon of salt to adjust the taste. Aburaage (deep-fried tofu) is a must in our family as it gives bamboo shoot rice a rich taste. The rest is simple. Just the main ingredient – a fresh bamboo shoot! Bamboo shoots are cut differently at the root and the tip so we cut them in different ways. Cut the hard root horizontally so as to cut the fibers. For bamboo shoot rice, cut them into smaller pieces. The soft tip is cut lengthwise along the fibers. It looks better that way. This time, I use about half of a large bamboo shoot. A lot of them! The remaining is cut into bite-size pieces and I’ll cook them in a stew. Spread the ingredients evenly and flatly over the rice. Never mix the ingredients with the rice. If you mix them, the rice will not be cooked properly and you will end up with uncooked rice with a core. Cover and cook the rice over high heat at first. Earthen pots take time to heat up, but once heated up, the temperature does not drop quickly, so watch the rice until it boils to prevent it from spilling over. Once boiling, reduce the heat to low. Continue cooking over low heat for 10 minutes. While the rice is cooking, simmer the remaining bamboo shoots. This time I made it light with chicken and wakame seaweed. The rice seems to be cooked. Steam for 10 minutes. This is a sansho (Japanese pepper) tree. It has a distinctive fragrance. The rice is steamed♪ There is a good smell of fresh bamboo shoots ^^ Break up the rice and mix it well with the ingredients. Serve in a bowl Decorate with some pepper leaves and you’re all set! Itadakimasu! (Bon appétit!) Fresh bamboo shoots have a subtle sweetness, a crunchy texture, and an earthy flavor. They are very tasty! They are totally different from the boiled bamboo shoots sold in supermarkets. If you want to enjoy the true taste of bamboo shoots, I like this simply seasoned bamboo shoot rice best! I hope you will try making it too! Thank you for watching until the end!
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GWに房総の親戚の竹林で、春が旬の食材「タケノコ」をたくさん掘ってきました。
煮物にソテーにメンマにと色々な食べ方で楽しみますが、やはり新鮮掘りたてのタケノコの料理の一番は、タケノコ本来の風味を活かした「たけのこご飯」です！今回はシンプルな出汁で味付けして土鍋で炊き上げました。
動画の前半のたけのこ掘りの撮影は、カメラマン&YoutuberのK Ishiyamaに協力いただきました。
K Ishiyamaさんのチャンネルはこちら↓↓↓
https://www.youtube.com/user/55rikimaru
▼材料（3合分）
米 3合
ゆでたけのこ 300g（大きめ1/2本）
油あげ 1枚
合わせ出汁 約450ml（水と顆粒和風出汁でもOK）
木の芽 あれば少々
＜調味料＞
薄口醤油 大さじ3
みりん 大さじ2
塩 小さじ1/3
00:00 タケノコ掘り（房総）
02:35 タケノコ下処理（房総）
05:50 タケノコご飯の作り方（東京）
14:20 いただきます♪（東京）
Fresh bamboo shoots are a spring delicacy in Japan.
They taste very different from the pre boiled ones which you find in stores. They are sweet and slightly crunchy, with a delicate, earthy flavor with a little bit of bitterness.
I went to dig up bamboo shoots in Boso peninsula (southern part of Chiba prefecture where my parents live) and made bamboo shoot rice back in Tokyo.
This video shows how to prepare bamboo shoots and how to cook bamboo shoot rice.
I used donabe (Japanese earthenware pot) but you can also use a rice cooker or a regular pot.
Please enjoy the beauty of the Japanese countryside and delicious spring Japanese food!
▼INGREDIENTS (servings: 6)
3 rice measuring cups (540ml) Japanese short grain rice
300g boiled bamboo shoot
1 aburaage (deep fried tofu pouch)
450ml dashi broth (bonito & kelp soup stock or use water + granule dashi)
leaf buds of Japanese pepper tree *optional
– Seasonings
3 tbsp usukuchi (light-color) soy sauce (or use regular soy sauce )
3 tbsp mirin
⅓ tsp salt
00:00 Digging bamboo shoots (Boso)
02:35 Preparation of bamboo shoots (Boso)
05:50 How to cook bamboo shoot rice (Tokyo)
14:20 Itadakimasu♪ (Tokyo)
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