BAMBOO Takikomi Gohan

ADAPTED from:
KIBŌ (Brimming with Hope): Recipes & Stories from Japan’s Tohoku
by Elizabeth Andoh (Ten Speed Press 2012)
Fresh Bamboo, Mountain Vegetables & and Fried Tōfu Pilaf
Serves 6 to 8
1 cup rice
2 to 3 ounces FRESH BAMBOO, cut into thin wedges and/or slivers
2 ounces (parboiled, packaged) spring mountain vegetables, such as zenmai,
warabi or assorted sansai (mountain vegetables), well drained of packing liquid
2 dried shiitaké mushrooms, stems broken off and set aside for stock-making,
caps softened in 1 and 1/3 cups water for at least 20 minutes (up to several
hours)
1 slice abura agé (fried tōfu)
2-inch chunk carrot, scraped and cut in julienne (generous 1/3 cup)
pinch salt
1 tablespoon saké
1 tablespoon usukuchi shōyu (light-colored soy sauce)
1 tablespoons mirin (syrupy rice wine)
12-20 snow peas or string beans, blanched and cut into slivers on the diagonal
© 2013. All rights reserved by Elizabeth Andoh.
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ADAPTED from:
KIBŌ (Brimming with Hope): Recipes & Stories from Japan’s Tohoku
by Elizabeth Andoh (Ten Speed Press 2012)
Wash the rice well with fresh cold water until the water runs clear. After draining
the washed rice, set it in your stovetop cooking pot or the bowl of an automated
rice-cooker.
Prepare the fried tōfu and vegetables: Remove the softened shiitaké
mushrooms from the soaking water, straining and reserving the liquid. Rinse the
mushroom caps under cold water to remove any grit that might cling underneath.
Slice the caps into thin slivers; squeeze to be rid of excess liquid.
Slice bamboo lengthwise, in half to reveal the inner comb-like pattern. Remove
any hard chalky material with a toothpick; rinse away softer cheesy material that
may be lodged between the layers. These deposits are naturally occurring
calcification and not harmful to consume, though gritty and unpleasant to eat.
Slice the bamboo in julienne strips and/or thin comb-like pieces. Cut the zenmai
and warabi into short (about 1/4-inch) pieces.
Heat your skillet and sear the fried tōfu slivers undisturbed for 40 to 45 seconds;
they will brown slightly. Add the shiitaké mushroom slivers and the remaining
vegetables to the skillet, except the carrots and peas or stringbeans. Stirring and
tossing, continue to cook for another 30 seconds. Sprinkle with the salt,
stir-and-toss, and add the saké to deglaze the pan. Add the reserved shiitaké
mushroom liquid and cook for 2 minutes, skimming away any clouds of froth that
may appear. Add the carrot slivers to the skillet and season with the usukuchi
shōyu and mirin. Remove from the heat and set aside for 5 minutes; during this
time flavors will meld and the carrots will soften slightly. Strain the broth,
reserving the fried tōfu and vegetable slivers separately.
© 2013. All rights reserved by Elizabeth Andoh.
2
ADAPTED from:
KIBŌ (Brimming with Hope): Recipes & Stories from Japan’s Tohoku
by Elizabeth Andoh (Ten Speed Press 2012)
Measure the strained liquid. If you have less than 1 and 1/4 cups add cold water
to make up the difference. If you have too much, return the liquid to the stove
and simmer to reduce and intensify the broth. Pour the flavored broth over the
rice in your pot or rice-cooker. Because the kernels of rice have been soaking up
some water post-washing, and because you will be cooking with a flavored liquid,
the proportions of liquid to raw rice are slightly different from cooking plain rice
with water. Cook the rice using either the stovetop method or using an
automated rice-cooker.
If using the stovetop method, add back the fried tōfu and vegetables AFTER
the final high heat stage of cooking has been completed and self-steaming
begins. If using an automated rice-cooker add back as the appliance’s cycle
switches from “cook” to “done” or “keep warm.” Quickly re-lid your pot or rice
cooker. Allow the rice to stand for at least 5 minutes and up to 20 minutes.
When ready to serve, gently trace the edges of your pot to release the rice with a
shamoji rice paddle or spatula, With gentle folding motions, scoop down to the
bottom where there is typically a darker (delicious) crust called okogé. The fried
tōfu-and-vegetable-rice is delicious served immediately, warm, or pack into
obentō to be enjoyed at room temperature. It will keep well in a cool spot for up
to several hours.
zenmai & bamboo shoots
(left), warabi (center), mixed
sansai vegetables (right)
Possibly unfamiliar INGREDIENTS (above)
© 2013. All rights reserved by Elizabeth Andoh.
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ADAPTED from:
KIBŌ (Brimming with Hope): Recipes & Stories from Japan’s Tohoku
by Elizabeth Andoh (Ten Speed Press 2012)
Slice bamboo lengthwise, in half to reveal the inner comb-like pattern. Remove any hard
chalky material with a toothpick; rinse away with water softer cheesy material that may
be lodged between the layers. This is naturally occurring calcification and not harmful to
consume, though it is gritty and can be unpleasant to eat. Slice the bamboo in julienne
strips and/or thin comb-like pieces.
Cut the zenmai and warabi into short (about 1/4-inch) pieces.
© 2013. All rights reserved by Elizabeth Andoh.
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