Japanese Bamboo Shoots with Sansho Leaf

 

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

  1. 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

  1. 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.
  2. Rinse and pat dry the sansho leaves.
  3. Place leaves in a mortar and pestle and grind until pulpy.
  4. Add the vinegar and continue to grind the leaves until smooth. Add the miso paste and the 1/2 cup of sake.

To serve

  1. Place the bamboo shoots around a plate and pour the sansho leaf sauce over the shoots. Add extra sansho leaves, as garnish.