<Ingredients>
200 cc dashi
1 tsp sake
1 tsp usukuchi soy sauce
For kinomeae dressing
15 sansho leaves
3-4 tender spinach leaves
2 tbsp Saikyo miso
2 tsp sake
1 tsp sugar
Pinch salt (not in photo; optional)
<Directions>
1.
Dice bamboo shoots into 2 cm cubes.
Pluck sansho leaves from twigs, and place in suribachi mortar.
2.
In a pot, put dashi, usukuchi soy sauce and sake, and bring to boil.
Add bamboo shoot and simmer for 5 minutes, remove from heat, and let cool in broth.
3.
Microwave sake for 5-10 seconds to get rid of alcohol. Let cool.
4.
Grind sansho leaves.
Add spinach, and continue grinding.
Add miso, sake + mirin, and sugar, and mix well.
Taste, and add salt as necessary.
5.
When bamboo shoot cools, drain, add the dressing, and gently mix.
<Notes>
- Kinome is the young leaves of sansho pepper tree.
- Spinach is added to give a vivid green color; this is optional.
- If Saikyo miso is not available, use white miso.
- This dressing is pretty rich, and can be lightened by replacing half of miso with tofu.
- Other than bamboo shoot, boiled calamari is common for kinomeae.
(Last updated: June 7, 2015)
No comments:
Post a Comment