Food Network: Japanese Bamboo Shoots with Sansho Leaf Sauce: Takenoko no Kinome Ae

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Japanese Bamboo Shoots with Sansho Leaf Sauce: Takenoko no Kinome Ae
Copyright Grasslands Entertainment Inc. 2001

Ingredients
Bamboo Shoots:
1 medium-sized fresh bamboo shoot
Sansho Leaf Sauce:
3 1/2 ounces (100 grams) white miso
1 tablespoon granulated sugar
3 1/2 ounces (100 grams) young sansho tree leaves
3 to 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. Place the bamboo shoots around a plate and pour the sansho leaf sauce
over the shoots. Add extra sansho leaves, as garnish.