Title: Kinome-Ae (Bamboo Shoots with Green Soy Dressing)
Categories: Vegetable Salad Oriental
Yield: 6 Servings
| 10 | oz | Bamboo Shoots (Takenoko) |
| 1 1/2 | ts | Sugar |
| 1 | pn | MSG |
| | | 2" Square Kombu |
| 3 | tb | Neri Shiro Miso |
| 3/8 | pt | Niban Dashi |
| 2 | ts | Salt |
| 5 | ts | Sake |
| 4 | oz | Fresh Spinach leaves |
| 1/4 | ts | Kona Sansho (Pepper) |
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
1/2" dice. Bring 3/8 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, 1/4 t 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 3/8 pt of water to paste
andtransfer to a small saucepan. Bring to boil. Pour misture 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 1/4 t of
Kona Sansho powder. Add the bamboo shoots, and stir together gently. Serve
at room temperature.