Kinome-Ae (Bamboo Shoots with Green Soy Dressing)
Yield
6 servingsPrep
15 minCook
30 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | ounces |
bamboo shoots
|
|
| 1 ½ | teaspoons |
sugar
|
|
| 1 | pinch |
monosodium glutamate
|
*
|
| 1 | x |
square kombu
|
* |
| 3 | tablespoons |
miso paste
|
*
|
| 3/8 | pints |
Niban Dashi
|
* |
| 2 | teaspoons |
salt
|
|
| 5 | teaspoons |
sake
|
* |
| 4 | ounces |
spinach
fresh |
|
| ¼ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 289 | ml/g |
bamboo shoots
|
|
| 7.5 | ml |
sugar
|
|
| 1 | pinch |
monosodium glutamate
|
*
|
| 1 | x |
square kombu
|
* |
| 45 | ml |
miso paste
|
*
|
| 177 | ml |
Niban Dashi
|
* |
| 1E+1 | ml |
salt
|
|
| 25 | ml |
sake
|
* |
| 115.6 | ml/g |
spinach
fresh |
|
| 1.3 | ml |
black pepper
|
|
Directions
IN ADVANCE: Place bamboo shoot on side, cut off base, the cut bas in half horizontally.
Cut the top lengthways in quarters. Cut all pieces into ½ inch dice. Bring ⅜ pt water to boil, drop in shoots, and return to boil.
Boil uncovered for 10 minutes until tender. Drain and set aside. Put Dashi, sugar, ¼ teaspoon salt, msg and kombu into a medium saucepan and bring to a boil over high heat.
Add the bamboo shoots. Boil until almost all of the liquid is gone. Remove from heat and set aside to cool.
Wash the spinach leaves thoroughly and pat dry. Grind the leaves into a paste, adding the rest of the salt slowly.
Add ⅜ pt of water to paste andtransfer to a small saucepan. Bring to boil. Pour mixture through a fine sieve, discard the liquid.
TO SERVE: Pour the miso dressing into a bowl and rub the spinach paste through a sieve into the dressing.
The stir the mixture until it turns a soft, delicate green. Sprinkle with a ¼ teaspoon of Kona Sansho powder. Add the bamboo shoots, and stir together gently. Serve at room temperature.
