Categories: Recipes Date: May 5, 2008 Title: Bamboo shoots and rice
For barely a month in late March and early April, Joe Dobie brings an unusual product to market—tender, green bamboo shoots. Joe reports that his vigorous bamboo grows at a rate of about a foot per day. Joe cuts them when they are eighteen inches or less, and eager market shoppers snap them up to use in place of the usual canned version.
Combine bamboo shoots and broth in a saucepan and boil for about 5 minutes or long enough to impart flavor. Rinse rice thoroughly, then transfer to a colander and drain. In a four-quart sauce pot or rice cooker, combine bamboo shoots, broth, rice, dashi, soy sauce and pinch of salt. Bring to a boil, then cover and reduce heat to lowest setting; cook without stirring for 20 minutes.
Garnish each serving with sprigs of parsley and diced bean curd.
Recipe compliments of market shopper