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RECIPES FROM THE RETRO HOUSEWIFE

MAIN COURSE

TAKENOKO MESHI (Steamed Rice with Bamboo Hearts), Japanese

Ingredients
  • 1 ½ cups rice (Wash and drain)
  • 1 can bamboo hearts (Cut 2 or 3 bamboo hearts in small rectangular shoes and parboil.)
  • Mix and add to uncooked rice
  • 2 tbsp. shoyu (soy sauce)
  • 2 tbsp. sake or sherry
  • 1 tbsp. sugar
  • ¼ tsp. salt
  • ¼ tsp. Accent (mono sodium glutamate)
  • Add to uncooked rice
  • 1/4 cup green peas
  • 1 ½ cup water
  • Parboiled bamboo
Preparation Instructions

Place all the ingredients in a heavy pan with a tight fitting cover. Cook over medium flame for 10 minutes. When steam emerges from pan, place an asbestos mat under the pan. Let it boil again and cook additional 10 minutes over medium flame. Lower heat and let rice steam for 20 minutes. Turn off heat and allow the rice to set for at least 10 minutes. Do not remove lid during cooking and steaming process. Serve piping hot. Serves 6.

Variation: Mushrooms may be substituted for bamboo hearts and/or bit of white chicken meat.

Contributed by Mrs. Tello Ogata, 1950

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