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Notice The Common Services/Info for Foreigners YOKOSO to Funabashi BBS Sister/Friendship Cities FIRA Links

CONTENTS

1The Sumida River and Tokyo Sky Tree
2The Event Calendar Funabashi
3Cherry Blossoms (Hanami)
4National Health Insurance and Overseas Medical Expenses
5 Funabashi Cleanup Day
6“ Koromo-Gae ” Seasonal change of clothing
7Japanese Cooking~Takenoko no Kinome-ae
8Japanese Expressions
Back Number
2011
vol.65 vol.64 vol.63 vol.62
2010
vol.61 vol.60 vol.59 vol.58
2009
 vol. 57 vol.56 vol.55 vol.54
2008
vol.53  vol.52  vol.51 vol.50

2007

vol.49 vol.48 vol.47 vol.46

2006

vol.45 vol.44 vol.43 vol.42

2005

vol.41

vol.40

vol.39 vol.38

2004

vol.37

vol.36

vol.35 vol.34

2003

vol.33 vol.32 vol.31 vol.30
2002
vol.29 vol.28 vol.27 vol.26

2001

vol.25

vol.24 vol.23 vol.21

2000

vol.21 vol.20 vol.19

vol.18

 

Japanese Cooking~Takenoko no Kinome-ae
   (Bamboo shoot with Miso dressing)

 
 

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).

Ingredients (4 servings)

[] 200g boiled fresh Takenoko, 2 Abura-age(deep fried Tofu), 5 Kinome(Sansho pepper leaves)

[] 1 cup water, 1 tsp. Dashi-nomoto (Japanese powdered stock), 1 tbsp. each of Mirin and soy sauce

[] For Miso dressing: 5 tbsp. Shiro-miso (white Miso ), 1 tbsp. each of sugar, Sake and Mirin

     30 Kinome

Directions

(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 []simmer about 5 minutes and cool.

(3) Grind 30 Kinome in Suribachi (mortar), add the other seasonings of [] and grind again.

   Add Takenoko and Abura-age of (2) and mix. Kinome can be minced with a knife instead of

   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 lengthwise.

 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.

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