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

	Print 4x6 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 4x6 recipe card to your personal collection.

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.