Rice Cooked with Bamboo Shoot 　 　(Takenoko Gohan)
3 cup rice (kome)
300g bamboo shoot, boiled (takenoko)
1piece fried bean curd (aburaage)
4 young stems of Japanese pepper (kinome)
sake			takenoko, boiled	aburaage
light soy sauce (usukuchi)
			kinome
1. Wash the rice, drain and soak in water in rice cooker with dried kelp 30 minutes before cooking. 2. Slice the boiled bamboo shoot and cut into 2cm long pieces. 3. Cut fried bean curd the same size as the bamboo shoot. 4. Remove the kelp, add bamboo shoot, fried bean curd, sake and light soy sauce, and boil. 5. After cooked, serve rice in a bowl and decorate with Japanese pepper. Serves 4