筍の木の芽の和え [Bamboo Shoot with Prickly Ash]

Takenoko_2 
筍の木の芽の和え(read as takenoko no kinome no ae), simmered bamboo shoot coated with miso-prickly ash (木の芽) dressing. It is spring, there is abundant fresh bamboo shoots and I noticed that it appears in many restaurants' spring menu. My first encounter with this dish was at a private function, one of the dishes in a beautifully presented traditional lunch-box meal.  It was a set lunch packed in a huge black rectangle box.


Ingredients:
150 g boiled bamboo shoot, cut into 1 cm cubes or smaller
A:
1/2 cup dashi stock
1 tsp soy sauce
1/2 tbsp mirin

B:
8 stalks prickly ash leaf (incl. 2 for garnish)
40 g white miso
1/2 tbsp sake

2 tsp sugar
1-2 tsp stock from simmering the bamboo shoot

Method:
  1. Combine ingredients A in a small pot, add in bamboo shoot and bring to a boil. Then, simmer for 5 minutes and turn the heat off. Set aside allowing to cool down.
  2. Combine miso, sake, sugar and stock in a small sauce-pan, heat up and stir till well blended. Remove from heat. Set aside.
  3. Grind 6 stalks prickly ash leaf till pretty fine (I used suribachi), mix in miso paste and stir well. 
  4. Drain bamboo shoot, add in dressing and stir to coat. Chill before serving.
  5. For serving, transfer into serving bowls, garnish and serve as an appetiser.

Takenoko_1



This is a small Prickly Ash/木の芽/山椒 plant I bought weeks ago, so far it is growing very well and fast too. After a search online, I decided to have it as a pot plant instead of my initial plan of grow it at a corner in the yard, to prevent it from growing into a giant tree. Prickly ash (leaf) is often use in Japanese cooking, for its beautiful green and aroma/scent. To me, it smells like lime leaf.

Comments :

2 comments to “筍の木の芽の和え [Bamboo Shoot with Prickly Ash]”
Alice said...
on 

something new to me
never consume this leaves before :)

Janine said...
on 

same for me - a new plant which i hope we can get here to try out ur dish!

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