Japanese Bamboo Shoots with Sansho Leaf Sauce: Takenoko no Kinome Ae

• 1 medium-sized fresh bamboo shoot
• 3 1/2 ounces (100 grams) white miso
• 1 tablespoon granulated sugar
• 3 1/2 ounces (100 grams) young sansho tree leaves
• 3 to 4 tablespoons rice wine vinegar
• 1/2 cup sake

1. Bamboo shoots: Rinse the bamboo shoot removing any debris.
2. Place shoot in a pot and boil for 5 minutes.
3. Peel away the outer layer to reveal the tender inner shoot.
4. Thinly slice the shoot, diagonally
5. Sansho Leaf Sauce: Place the miso and sugar in a microwaveable container, microwave on high for 15 to 20 seconds or until the sugar has dissolved or you may also place in a small pot and dissolve on stove top.
6. Rinse and pat dry the sansho leaves.
7. Place leaves in a mortar and pestle and grind until pulpy.
8. Add the vinegar and continue to grind the leaves until smooth.
9. Add the miso paste and the 1/2 cup of sake.
10. Place the bamboo shoots around a plate and pour the sansho leaf sauce over the shoots.
11. Add extra sansho leaves, as garnish.

bamboo shoot, white miso, sugar, tree, rice wine vinegar, sake

Taken from www.foodnetwork.com/recipes/japanese-bamboo-shoots-with-sansho-leaf-sauce-takenoko-no-kinome-ae-recipe.html (may not work)