Bamboo shoot rice made with millet

recipe

Ingredients (for 4 servings)

Rice
17 Mixed Grains Including Milk Vetch Rice
2 cups
1 bag
Boiled bamboo shoots
Fried tofu
100～150g
1/2 sheet
carrot
20g
Liquor【A】
sweet sake【A】
大さじ1
大さじ1
salt【A】
Light soy sauce【A】
1/2 teaspoon
大さじ1.5
Kelp and bonito stock
around 350cc
Leaves of tree buds, if desired
to taste

How to make it

1 Wash the rice and soak it in water for about 30 minutes.

2 Cut the body of the bamboo shoot into chrysanthemum shapes and cut the tips into thin lengthwise slices.
Press the fried tofu between kitchen paper to remove excess oil, then shred it.
Slice the carrots into thin strips.

3 Drain the rice from step 1 in a colander and place it in the inner pot of the rice cooker.【A】Add
Pour in the stock up to the 2 cups mark, add step 2 and the grains, smooth it out, and start cooking.

4 Once cooked, let it steam for a little while, stir gently from the bottom and serve in a bowl.
Garnish with kinome leaves if desired.

The products used in this recipe.

17 Mixed Grains Including Milk Vetch Rice (1 pack)

See this product

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