Name: The Hirshon Japanese Bamboo Shoots Dressed With Kinome and Miso - おちで木の芽和え
Ingredients: 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; 2-3 Kinome buds; 2 Tbsp. or to taste of finely-minced green sansho leaf (if unavailable, use fresh basil with a touch of fresh mint)

Ingredients

Units Scale

7 ounces fresh (strongly preferred) or canned bamboo shoots to taste
1 cup prepared Dashi broth
1/2 Tbsp. Soy sauce
1/2 Tbsp. Mirin
***
Miso dressing:
2 tsp. sake, preferably from Kyoto
2 tsp. Mirin cooking wine
2/3 tsp. Japanese soy sauce
2/3 tsp. white miso
2 tsp. Kewpie mayonnaise (strongly preferred) or use homemade
2–3 Kinome buds
2 Tbsp. or to taste of finely-minced green sansho leaf (if unavailable, use fresh basil with a touch of fresh mint)

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Instructions

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.
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.

Prep Time: 0 hours
Cook Time: 0 hours
Category: Recipes