Rice cooked with bamboo shoots | Easy recipes at home related to culinary researcher / Recipe transcription by Yukari's Kitchen

Divide the bamboo shoots vertically into two equal parts and then peel.
Peel the princess skin (upper part of the tip) and cut off the upper part.
Cut off the dry part of the root.

Put rice bran in a tea pack.
Double it with another tea pack to prevent leakage.

Put enough water (outside the amount) to soak 1 and 1 in a pot.
Add rice bran and chili peppers, bring to a boil over medium heat, reduce to low heat, cover with otoshi buta and simmer for 30-40 minutes.
Let it cool in the pan.

Wash the rice and let it soak for 30 minutes to 1 hour.
Pour boiling water over both sides of the fried tofu to drain the oil, and wipe off the water with kitchen paper. Cut into 5 mm squares.
Use 200g of bamboo shoots from 3 and use the back of a kitchen knife to remove the steps and remove the black part at the base.
Cut into thin slices of 1 cm from the root to the center, and then cut into pieces that are easy to eat.
Divide the tip vertically into 4 equal parts.

Wash the bamboo shoots with water and put them in a frying pan.
Add fried tofu and (A), bring to a boil, and simmer for 1 minute.
Add (B), cover and simmer on low medium heat for 10 minutes.

Divide 5 into ingredients and broth using a bowl and colander. Let the ingredients cool.
Wash the soaked rice in 4 with water, add water (not included in the amount) to the broth and 2 go memory, and stir.
Add salt, mix again and put the ingredients on top.
Completed by cooking rice in normal mode.