Kinome-Ae (Bamboo Shoots with Green Soy Dressing)

Title:
Kinome-Ae (Bamboo Shoots with Green Soy Dressing)

Yield:
6 Servings

Categories:
Japanese,
Vegetables,
Salads




Ingredients:





    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.


 


 From "Recipes-The Cooking of Japan" from Time-Life International, c1965.


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/japan1.zip