Takenoko Gohan (Bamboo Shoot Rice)

Instructions

1. 1
   Wash rice and soak in water for 30 minutes, then drain well.
2. 2
   Slice bamboo shoots thinly and cut aburaage into thin strips.
3. 3
   Combine dashi, soy sauce, sake, mirin and salt in a bowl.
4. 4
   Place rice in a heavy pot or rice cooker, add the dashi mixture.
5. 5
   Arrange bamboo shoots and aburaage on top of the rice.
6. 6
   Cook over medium heat until boiling, then reduce to low and simmer for 15 minutes.
7. 7
   Remove from heat and let steam covered for 10 minutes.
8. 8
   Gently fold ingredients together, serve in bowls topped with kinome leaves and sliced green onions.