Festive Rice with Bamboo Shoots and Crabmeat

Name: Festive Rice with Bamboo Shoots and Crabmeat (Takenoko to Kani Gohan)
Cuisine: Japanese
Ingredients: 2¼ cups (3 rice-cooker cups) short-grain or medium-grain white rice; 2¼ cups (3 rice-cooker cups) short-grain or medium-grain white rice; 5 ounces cooked fresh bamboo shoots, preferably, or canned bamboo shoots; 5 ounces cooked fresh bamboo shoots, preferably, or canned bamboo shoots; ¼ pound cooked crabmeat; 2 tablespoons sake (rice wine); 2 tablespoons sake (rice wine); 2 teaspoons sesame oil; 1 tablespoon shoyu (soy sauce); 1 tablespoon shoyu (soy sauce); 2⅔ cups (3⅔ rice-cooker cups) dashi (fish stock); 2⅔ cups (3⅔ rice-cooker cups) dashi (fish stock); ½ teaspoon salt; 2 tablespoons minced shiso or chervil leaves; 2 tablespoons minced shiso or chervil leaves

Takenoko to Kani Gohan

Preparation info

Yields
5
servings as a side dish

Difficulty
Easy

Appears in

The Japanese Kitchen

By Hiroko Shimbo

Published 2000

About

Starting in early April, short, plump bamboo shoots, takenoko, begin to crowd vegetable markets in Japan. Despite their fragile appearance, the growing shoots have enormous energy. After breaking through hard ground, they can grow ten or more inches in a single day.

Because they are tender, sweet, and juicy, young bamboo shoots are valued as a spring delicacy. Bamboo-shoot dishes are a specialty of the Kyoto region, where several restaurants are famous for serving as many as

Ingredients

Asia
Japan
Kyoto
Fish course
Dinner
Side dish
Pescatarian
Spring
April

Ingredients

Method