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Friday Bento: Bamboo Shoot Rice

May 4, 2012

Today’s bento includes: brown rice with bamboo shoots, parboiled snap peas, egg omelette with chirimen sardines, stir-fried eggplant with miso, macaroni salad with shrimp, and fruit.

It was another hectic day this morning, but at least I had thought ahead and saved some food from last night’s dinner to put in today’s bento. All I had to do was make the eggs and stir-fry the rice with bamboo which was already cooked.

Today’s bento features one of the first signs of spring – the bamboo shoot. One popular way to eat it is with rice. To cook fresh bamboo, remove the fibrous exterior. Cut the fleshy parts into wedges and boil it in water with a little salt for 15 minutes. You can also use canned bamboo, but boil it in water for 1 minute to remove the “canned” taste. This is my version of bamboo shoot rice.

Brown Rice with Bamboo Shoots

serves 1

1 cup cooked brown rice

4 or 5 wedges of cooked bamboo shoot

1 teaspoon oil

1/2 teaspoon sesame oil

salt

1. Heat a non-stick pan with oil and fry the bamboo shoots until starting to turn color around the edges. Add the rice and stir-fry for another 2-3 minutes. Add the sesame oil and salt and stir to combine.

Stir-fried Eggplant with Miso

(Adapted from The Book of Basic Japanese Cooking ISBN9784072795453)

Serves 4

1 medium purple globe eggplant

1/4 red pepper

1/4 cup dashi

2 tablespoons sake

2 tablespoons sugar

2 tablespoons miso

2 teaspoons oil, for frying

red chili flakes, optional

1. Peel the eggplant, leaving some of the skin on. Cut it into wedges than in thirds. Cut the red pepper into strips lengthwise than in half.

2. Heat the oil in a non-stick pan and add the eggplant and stir-fry it for 2-3 minutes until starting to turn brown around the edges. Add the red pepper and stir-fry for 2 minutes, adding more oil if necessary. Add the red chili flakes if desired for extra heat.

3. In  a small cup, mix the dashi, sake, sugar and miso together. Add this to the eggplant and red pepper. Stir-fry for 10 minutes until most of the liquid is evaporated and the miso sauce is thick. Serve as a side dish warm or at room temperature.

Have a good Friday.

: ) Emi

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2 Comments
  1. One of the first signs of spring – the bamboo shoot. You’ve said it.

    • My first time making bamboo shoots was satisfying – tastes different from canned or already cooked types.

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