Japanese Bamboo Shoots with Sansho Leaf
Sauce: Takenoko no Kinome Ae
Yield: 4
Ingredients
Bamboo Shoots
- 1 medium sized fresh bamboo, shoot
Sansho Leaf Sauce
- 3 1/2 ounces white miso
- 1 tablespoon granulated sugar
- 3 1/2 ounces young sansho tree leaves
- 4 tablespoons rice wine vinegar
- 1/2 cup sake
Directions
Bamboo Shoots
- Rinse the bamboo shoot removing any debris. Place shoot in a pot and boil for 5 minutes. Peel away the outer layer to reveal the tender inner shoot. Thinly slice the shoot, diagonally.
Sansho Leaf Sauce
- Place the miso and sugar in a microwaveable container, microwave on high for 15 to 20 seconds or until the sugar has dissolved or you may also place in a small pot and dissolve on stove top.
- Rinse and pat dry the sansho leaves.
- Place leaves in a mortar and pestle and grind until pulpy.
- Add the vinegar and continue to grind the leaves until smooth. Add the miso paste and the 1/2 cup of sake.
To serve
- Place the bamboo shoots around a plate and pour the sansho leaf sauce over the shoots. Add extra sansho leaves, as garnish.