Bamboo Shoot Rice (Takenoko Okowa)

Name: Bamboo Shoot Rice (Takenoko Okowa)
Ingredients: 1½ cups / 315 g Japanese rice; ¾ cup / 175 g mochi (sweet glutinous) rice; 2 or 3 dried shiitake mushrooms; ¾ cup plus 2 tablespoons / 200ml warm water; 1½ tablespoons mirin; 4½ tablespoons / 90 ml usukuchi (light-colored) shoyu; 1 tablespoon olive oil; ½ teaspoon toasted sesame oil; 2 freshly picked and processed bamboo shoots or store-bought vacuum-sealed whole bamboo shoots; 1¾ cups plus 2 tablespoons / 450ml Katsuobushi Dashi *Recipe included in Rintaro, or source from a good Japanese pantry shop

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We’ve been fans of our pal Sylvan Brackett for a long time, dating back to our founders’ early days in the Bay Area when he hosted his celebrated Peko Peko Pop-Ups around the city. When he opened...

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Ingredients

1½ cups / 315 g Japanese rice
¾ cup / 175 g mochi (sweet glutinous) rice
2 or 3 dried shiitake mushrooms
¾ cup plus 2 tablespoons / 200ml warm water
1½ tablespoons mirin
4½ tablespoons / 90 ml usukuchi (light-colored) shoyu
1 tablespoon olive oil
½ teaspoon toasted sesame oil
2 freshly picked and processed bamboo shoots or store-bought vacuum-sealed whole bamboo shoots
1¾ cups plus 2 tablespoons / 450ml Katsuobushi Dashi *Recipe included in Rintaro, or source from a good Japanese pantry shop