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

Total Time:
16 min
Prep:
10 min
Cook:
6 min

Yield:
4 servings
Level:
Easy

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.


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