Fresh young bamboo shoots can
be got only for a short time of the season, spring. Japanese
enjoy them in a variety of
dishes such as Takenoko Gohan or Tempura, etc. The following recipe is
one of the typical dishes in
season of fresh bamboo shoots with aromatic new leaves (Kinome).
[Ａ] 200g boiled fresh Takenoko, 2 Abura-age(deep fried Tofu),
5 Kinome(Sansho pepper leaves)
[Ｂ] 1 cup water, 1 tsp. Dashi-nomoto (Japanese powdered stock),
1 tbsp. each of Mirin and soy sauce
[Ｃ] For Miso dressing: 5 tbsp. Shiro-miso (white Miso ), 1 tbsp. each of sugar, Sake
(1) Cut the Takenoko into rectangle thin slices.
Pour boiled water over the Abura-age
and cut into the same shape.
(2) Boil Takenoko and Abura-age in seasonings of [Ｂ]、simmer about 5 minutes and cool.
(3) Grind 30 Kinome in Suribachi (mortar), add the other seasonings of [Ｃ] and grind again.
and Abura-age of (2) and mix. Kinome can be minced with a knife
grinding in Suribachi.
(4) Put (3) into a
bowl and top with 5 Kinome.
Note: How to boil fresh bamboo shoots
1. Remove 5 or 6 of
the outermost layers of the shoots and cut off the top and make a deep cut
2. Put water ,1/2
cup rice bran, 2 Taka-no-tsume (dried red chili pepper) and Takenoko in a big pot, and boil for 40~50 minutes until tender. Instead of bran,
the water saved from washing rice is available to boil Takenoko.
3. Let it stand to
cool. Remove the skin and soak in clear water.