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The Hirshon Japanese Bamboo Shoots Dressed With Kinome and Miso - おちで木の芽和え

The Hirshon Japanese Bamboo Shoots Dressed With Kinome and Miso – おちで木の芽和え

  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours


  • 7 ounces fresh (strongly preferred) or canned bamboo shoots to taste
  • 1 cup prepared Dashi broth
  • ½ Tbsp. Soy sauce
  • ½ Tbsp. Mirin
  • ***
  • Miso dressing:
  • 2 tsp. sake, preferably from Kyoto
  • 2 tsp. Mirin cooking wine
  • ⅔ tsp. Japanese soy sauce
  • ⅔ tsp. white miso
  • 2 tsp. Kewpie mayonnaise (strongly preferred) or use homemade
  • 23 Kinome buds
  • 2 Tbsp. or to taste of finely-minced green sansho leaf (if unavailable, use fresh basil with a touch of fresh mint)


  1. Cut the bamboo shoots into 1 cm cubes, bring the broth to a boil, and then add bamboo shoots and turn down to low. Simmer broth, soy sauce and mirin together for 5 minutes or until tender. Drain and reserve the diced shoots.
  2. Combine the dressing ingredients together in a mortar and pestle and combine throughly. Dress the still warm shoots, mound into a ‘mountain’ in an apropos bowl of suitable beauty and serve immediately with a kinome sprig or two for garnish at the top.
  • Category: Recipes
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