My new favorite way to make rice is this Mixed Rice with Pork and Bamboo Shoots! I must’ve made it at least once a week since I first made it a few weeks ago. Maze gohan translates to mixed rice, a method of mixing in ingredients into rice that’s been cooked. The idea of maze gohan was never more appealing to me than takikomi gohan, where the ingredients are cooked with the rice. I was surprised at how easy and flavorful this turned out.
1.75 cups (400ml) uncooked Japanese short-grain rice (I use 30% polished brown rice)
7 oz. (200g) canned boiled bamboo shoots, sliced thinly in bite-sized pieces
3.5 oz. (100g) thinly sliced pork, sliced in 1″ pieces
1 Tbsp canola oil
3 Tbsp shoyu
1 Tbsp sake
2 Tbsp mirin
1 Tbsp sugar
ground black pepper
Wash and cook rice.
Heat oil in a pan over medium heat. Add the pork and fry until the meat is no longer pink. Add the bamboo shoots and fry for a minute or so. Next, add the shoyu, sake, mirin, and sugar. Continue cooking until there is a little liquid left in the pan, stirring occasionally.
Once the rice is cooked and has steamed for 10 mins, add the pork and bamboo shoots. Fold in the ingredients until combined, but do not over mix, otherwise the rice will get starchy. Serve the rice topped with a little ground pepper.