Ingredients

2 teaspoons vegetable oil
1/4 taka no tsume (dried hot red chili)
2 oz takenoko (fresh bamboo shoots, sliced into batons 2-inch long and 1/2-inch thick; substitute with vacuum-packed boiled whole bamboo shoot
1 teaspoon natural sea salt
1/3 cup katsuo dashi (bonito stock)
1 teaspoon white sesame seeds
1 cup Japanese rice
3/4 cup water
2 tablespoons Korean virgin sesame oil

Method

  1. Heat the vegetable oil in a saucepan over low heat and sauté the red chili. Add the bamboo shoot batons and increase heat to high. Add the salt and continue to sauté until the bamboo shoot baton is slightly browned. Stir continuously with a wooden spatula to prevent the shoots burning on the bottom of the pan.
  2. When the bamboo shoot batons are slightly browned, add bonito stock and bring to a boil. Lower the heat and simmer until most of the liquid is reduced. Add the sesame seeds, check for seasoning, and set aside to cool.
  3. Place the washed rice and water in a stone pot, cover, and bring to a boil over high heat. When it reaches a rolling boil, remove from the heat and leave to stand for 10 minutes. Then return to high heat for 5 minutes. This develops a delicious crunchy crust at the bottom of the pot. If you do not own a stone pot, cook the rice as you normally do. Allow to stand for 10 minutes, then heat over high heat for a further 5 minutes.
  4. Open the lid and slowly drizzle sesame oil around the inside wall of the pot. Leave to stand for a few minutes, then add the sautéed bamboo shoot. Carry the stone pot to the table — be sure to wear thick oven gloves and use a stand or mat to protect the table as the pot becomes extremely hot.
  5. Stir the rice at the table and divide into individual rice bowls. Make sure that every bowl gets some of the deliciously pungent crunchy crust and some bamboo shoot batons.

Makes 4 servings.

Source: Shunju New Japanese Cuisine

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