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Riso con germogli di bambù (Takenoko)

Riso con germogli di bambù (Takenoko)

  • Recipe parson20160119 26781 hqf99x Dosi per 2-4 persone
Valutato da 30 persone
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Trasformate il riso bianco usando i germogli di bambù seguendo la ricetta per il riso takenoko. I germogli di bambù, takenoko in giapponese, sono una verdura di stagione meravigliosamente croccante, perfetta come contorno o per condire il riso. Questo piatto salutare e vegetariano è composto da riso, takenoko e funghi shiitake, i quali danno un tocco umami alla ricetta. Aggiungendo della carne o altre fonti di proteine, questa ricetta diventa un piatto completo.


• 120g germogli di bambù (takenoko)
• 3 funghi shiitake
• 640g riso
• 1 cucch. mirin
• 1 cucch.ino salsa di soia
• 1 cucch.ino sake da cucina


  1. Start by soaking the shiitake mushrooms in water until they are soft. Once they are, slice the shiitake and the takenoko bamboo shoots into small bitesize pieces. Do not throw away the water you used to soak the shiitake mushrooms as we can use it later.

  2. Add your rice to a saucepan or your rice cooker, pour in the shiitake infused water to the rice and then add any extra water to that the total amount of water is 720ml.

  3. Add a teaspoon each of mirin, soy sauce and cooking sake to the rice and water before placing the sliced takenoko and shiitake on top.

  4. If cooking in a rice cooker, set for normal rice cooking.
    If cooking in a saucepan, cover with a lid and cook on a until the water starts to boil. Immediately, turn down the heat and allow it to simmer as you would normal short grain rice for approximately 20 minutes, or until all the water has been soaked into the rice. Do not remove the lid during the cooking process.

  5. Once the rice has cooked, allow it to steam for a further 10 minutes or so before mixing it all up with a rice spatula and serving into bowls.

Ingredients20160119 26781 1qjvetq