Steamed Rice Mixed With Bamboo Shoots and Wakame Seaweed

Ingredients	Serve 1	Serves 4	Seasonings	Serve 1	Serves 4
bamboo shoots Kombu	25g	100g	water salt sake light-colored soy sauce	0.7g 5g 3g	2/3 cup 2.8g (1/2 teaspoon) 20g (1 1/3 tablespoons) 12g (2 teaspoons)
rice (uncooked) raw wakame seaweed	72g 6g	288g 24g	Water

1	Rinse uncooked rice, drain and set aside in a strainer.
2	Combine water, kombu and the seasonings in a sauce pan. Cut bamboo shoots into small pieces and briefly boil in the seasoning mixture. After it cools down, remove bamboo shoots from the sauce.
3	Add water to the sauce to match the volume of the rice, combine with the rice and the bamboo shoots in a rice cooker and turn it on.
4	After boiling wakame seaweed in water briefly, soak in cold water and cut into small pieces. Squeeze dry and mix in cooked rice.