Recipe
Don't Simmer Bamboo Shoots, Sauté Them! Better Than Takikomi Gohan: Spring Mixed Rice Recipe. 2-Star Chef's Highly Aromatic Wakatake Rice Using Boiled Bamboo Shoots | Nobuhiko Irie, Masago Saryo
Ingredients
- 2go (approx. 1.5 cups) rice (Koshihikari)
- Boiledbamboo shoots (in water) to taste
- Driedwakame seaweed approx. 3g
- Nanohana(canola blossoms) to taste
- Kinome(young sansho leaves) to taste
- Sesameoil a small amount
- Salt1 pinch + 2 pinches
- Saketo taste
- Soysauce to taste
- Mirinto taste
- Bonitoflakes (katsuobushi) 2 small packets
- Bonitodashi stock to taste
- Butterto taste
About "Bamboo Shoot Mixed Rice (Mazegohan)"
A spring mixed rice (mazegohan) featuring boiled bamboo shoots. By sautéing the bamboo shoots to remove excess moisture, seasoning them deeply, and coating them in bonito flakes, we concentrate their rich umami. Steaming them together with wakame seaweed, nanohana (canola blossoms), and butter over yudaki (hot-water cooked) rice creates a highly aromatic dish bursting with the flavors of spring.
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Tips for Making "Bamboo Shoot Mixed Rice (Mazegohan)"
-
Prep
- Discard the first rinse of water quickly when washing rice to prevent it from absorbing bran odors and cracking
-
Prep
- Soak the washed rice in the refrigerator for about 1 hour to ensure a plump and fluffy texture
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Heat control
- Sauté the bamboo shoots with salt over medium heat to thoroughly evaporate excess moisture until lightly browned
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Seasoning
- Reduce the seasonings over high heat to concentrate a bold flavor into the bamboo shoots, balancing perfectly when mixed with rice
-
Heat control
- Use the "Yudaki" method: boil the rice uncovered, cook on low for 7 minutes, and finish with 3 seconds of high heat before steaming
-
Cooking technique
- Steam the rice with the ingredients resting on top for 10 minutes to allow the flavors to distribute evenly
Ingredients for "Bamboo Shoot Mixed Rice (Mazegohan)"
13 items* Tap ingredient names to find on Amazon
- 2go (approx. 1.5 cups) rice (Koshihikari)
- Boiledbamboo shoots (in water) to taste
- Driedwakame seaweed approx. 3g
- Nanohana(canola blossoms) to taste
- Kinome(young sansho leaves) to taste
- Sesameoil a small amount
- Salt1 pinch + 2 pinches
- Saketo taste
- Soysauce to taste
- Mirinto taste
- Bonitoflakes (katsuobushi) 2 small packets
- Bonitodashi stock to taste
- Butterto taste
How to Make "Bamboo Shoot Mixed Rice (Mazegohan)"
- 1
Rinse the rice
Rinse Koshihikari rice (from Niigata or similar) gently with plenty of water, discarding the first wash quickly to prevent the rice from absorbing the bran odor and cracking. Then, gently rub the grains against each other using the palm of your hand. Rinse and change the water a few times until the water runs clear.
- 2
Soak the rice
Soak the washed rice in water and let it absorb moisture in the refrigerator for about 1 hour. This is a crucial step to ensure the rice cooks up plump and delicious.
- 3
Prep the ingredients
Cut the boiled bamboo shoots into bite-sized pieces, leaving enough size for a nice, crunchy texture. Rehydrate the dried wakame seaweed in water, then squeeze out excess moisture thoroughly. Separate the nanohana (canola blossoms) into buds and stems/leaves, then finely chop the stems and leaves. Finely chop the kinome leaves as well.
- 4
Sauté the bamboo shoots
Heat a small amount of sesame oil in a pot and sauté the cut bamboo shoots over medium heat. Add a pinch of salt to help draw out moisture. Since boiled bamboo shoots contain excess water, it is crucial to sauté them thoroughly until they start to brown.
- 5
Add seasonings and reduce
Once the bamboo shoots are nicely browned, the moisture has evaporated, and you hear a crackling sound, add the sake, soy sauce, and mirin, then turn the heat to high. Reduce the liquid to concentrate a deep, rich flavor into the bamboo shoots, similar to reducing sauce for ginger pork.
- 6
Add the bonito flakes
Once the seasonings have reduced significantly, add the bonito flakes (2 small packets) to the pot and toss to coat. The bonito flakes will absorb and hold the concentrated umami of the sauce, ensuring the flavor is evenly distributed when mixed with the rice later.
- 7
Cook the rice using the "Yudaki" method
Place the soaked and drained rice (2 go) into a pot and pour in the bonito dashi stock. Add 2 pinches of salt to firm up the rice grains. Place the pot over heat without the lid and wait for it to come to a rolling boil.
- 8
Stir the rice and adjust the heat
Once boiling, gently stir the rice with a rice paddle to distribute the heat evenly. After confirming the entire pot is boiling vigorously, reduce the heat to low, cover with the lid, and cook for exactly 7 minutes.
- 9
Evaporate excess moisture at the end
After 7 minutes, turn the heat to high for just 3 seconds to cook off any remaining excess moisture, then immediately turn off the heat.
- 10
Add the ingredients and steam
Open the lid and quickly place the sautéed bamboo shoots, rehydrated wakame, chopped nanohana, and butter (for added richness) on top of the rice. Cover with the lid again and let it steam for 10 minutes.
- 11
Mix and serve
After steaming for 10 minutes, open the lid and gently fold the ingredients together from the edges of the pot using a rice paddle. Scoop into bowls and top with the finely chopped kinome to finish.
Food Science
Sautéing the bamboo shoots instead of simmering them heats the sugars and amino acids in the seasonings, triggering the Maillard reaction to produce rich, savory aromatic compounds. Additionally, combining the glutamic acid in the bamboo shoots and wakame with the inosinic acid in the bonito flakes and dashi stock creates a powerful umami synergy, resulting in a deep, robust flavor. The subtle bitterness of the nanohana and the fresh aroma of the kinome act as perfect accents, balancing the five basic tastes for a multi-dimensional flavor profile.
Detailed Commentary on "Bamboo Shoot Mixed Rice (Mazegohan)"
* Content organized by topics from the video.
Professional Rice Washing & Soaking Techniques
We begin with the foundation of any great rice dish: preparing the rice. For this recipe, we use Niigata Koshihikari rice. A crucial tip when washing rice is to add plenty of water first, give it a quick, gentle swirl, and discard that water immediately. Dry rice grains absorb water incredibly fast, meaning they will soak up the smelly bran odor if the first rinse lingers. Rapid water absorption can also cause the grains to crack. After discarding this initial water, gently rub the grains against each other using the palm of your hand. Wash gently and change the water a few times until it no longer runs cloudy. Once washed, submerge the rice in water and let it soak in the refrigerator for about 1 hour. Allowing sufficient soaking time is the secret to cooking up plump, perfectly textured rice.
The Magic of Spring's 'Perfect Matches'
For this recipe, we use readily available boiled bamboo shoots. Since their size varies by brand, cut them into bite-sized pieces that still retain a satisfying crunch. Next, prepare the supporting cast of spring flavors. Rehydrate dried wakame seaweed (approx. 3g) in water and squeeze out any excess moisture thoroughly. For the vibrant nanohana (canola blossoms), separate the flower buds from the stems and leaves, then finely chop the stems and leaves. Finally, finely chop the kinome (young sansho leaves) to add a refreshing aroma at the end. In Japanese cuisine, pairing bamboo shoots (the bounty of the mountains) with wakame (the bounty of the sea) is celebrated as a "Deaimono" (a perfect match of seasonal ingredients). Every ingredient in this dish represents the essence of spring, creating a luxurious combination that fills your mouth with seasonal aromas from the very first bite.
Sautéing Secrets for Boiled Bamboo Shoots
The professional secret to making boiled bamboo shoots taste absolutely spectacular is to "sauté them to remove excess moisture." Heat a small amount of sesame oil in a pot and sauté the cut bamboo shoots over medium heat. Because vacuum-packed boiled bamboo shoots have been submerged in water for a long time, they contain a lot of excess moisture. If you cook them directly with the rice, the flavors will become diluted and bland. Sautéing them first to cook off that moisture is essential. Adding a pinch of salt here helps draw out the water. Sauté patiently until the bamboo shoots develop a beautiful, light golden-brown color. Once the moisture has evaporated and you hear a crackling sound, add the sake, soy sauce, and mirin, then turn the heat to high. Reduce the liquid quickly so the bamboo shoots absorb the concentrated seasonings, much like reducing the sauce for ginger pork.
Bonito Flakes: The Secret Umami Binder
Once the seasonings have reduced and caramelized slightly, add the bonito flakes (2 small packets) to the pot and toss to coat everything evenly. This step serves a highly strategic purpose. The bonito flakes act like a sponge, absorbing and holding onto the concentrated, flavorful sauce. When you mix these bamboo shoots into the rice later, the bonito flakes ensure that the rich umami is distributed evenly throughout the dish. They play a role similar to the deep-fried tofu (aburaage) often found in traditional mixed rice, releasing a burst of savory goodness with every bite. While the seasoning might taste a bit strong at this stage, it is designed to balance out perfectly once folded into the plain white rice. With this, your ultra-savory bamboo shoot mixture is complete.
The Unique 'Yudaki' Method & Steaming
To cook the rice, we use a unique technique called "Yudaki" (hot-water cooking), a signature method of Masago Saryo. Place the soaked and drained rice (2 go) into a pot and pour in the bonito dashi stock. Add 2 pinches of salt to help firm up the rice grains. Heat the pot without the lid and wait for it to come to a rolling boil. Once boiling, gently stir the rice with a rice paddle to ensure the temperature is uniform throughout. After confirming the entire pot is boiling vigorously, reduce the heat to low, cover with the lid, and cook for exactly 7 minutes. After 7 minutes, turn the heat to high for just 3 seconds to cook off any remaining excess moisture, then immediately turn off the heat. Open the lid, quickly place the sautéed bamboo shoots, rehydrated wakame, chopped nanohana, and butter (for a touch of rich creaminess) on top, cover again, and let it steam for 10 minutes.
Culinary Meaning & The Final Tasting
Chef Irie, who once cooked in the kitchens of the grand Ise Grand Shrine, deeply values the meaning behind every dish. Bamboo shoots, which grow straight toward the heavens, symbolize "growth and success," while wakame, which spreads horizontally, represents "prosperity." After steaming for 10 minutes, open the lid and gently fold the ingredients together from the edges of the pot using a rice paddle. Scoop into bowls and top with the finely chopped kinome to complete this stunning spring mixed rice. Upon tasting, the refreshing aromas of kinome and nanohana instantly hit your nose, followed by a burst of concentrated dashi and umami from the bamboo shoots as you chew. The texture of the wakame and the subtle richness of the butter harmonize beautifully, making it incredibly addictive. We hope you try this recipe at home to experience a deep, aromatic flavor that you would never believe came from boiled bamboo shoots.
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