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Ingredientes
- 10 ounce Bamboo Shoots (Takenoko)
- 1 1/2 tsp Sugar
- 1 pch MSG
- 2 x " Square Kombu
- 3 Tbsp. Neri Shiro Miso
- 3/8 pt Niban Dashi
- 2 tsp Salt
- 5 tsp Sake
- 4 ounce Fresh Spinach leaves
- 1/4 tsp Kona Sansho (Pepper)
Direcciones
- IN ADVANCE:Place bamboo shoot on side, cut off base, the cut bas in half horizontally. Cut the top lengthways in quarters. Cut all pcs into 1/2" dice. Bring 3/8 pt water to boil, drop in shoots, and return to boil. Boil uncovered for 10 min till tender. Drain and set aside.
- Put Dashi, sugar, 1/4 t salt, msg and kombu into a medium saucepan and bring to a boil over high heat. Add in the bamboo shoots. Boil till almost all of the liquid is gone. Remove from heat and set aside to cold.
- Wash the spinach leaves thoroughly and pat dry. Grind the leaves into a paste, adding the rest of the salt slowly. Add in 3/8 pt of water to paste andtransfer to a small saucepan. Bring to boil. Pour misture through a fine sieve, throw away the liquid.
- TO SERVE:Pour the miso dressing into a bowl and rub the spinach paste through a sieve into the dressing. The stir the mix till it turns a soft, delicate green. Sprinkle with a 1/4 t of Kona Sansho pwdr. Add in the bamboo shoots, and stir together gently. Serve at room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 34g | |
| Recipe makes 6 servings | |
| Calories 16 | |
| Calories from Fat 1 | 6% |
| Total Fat 0.09g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 812mg | 34% |
| Potassium 150mg | 4% |
| Total Carbs 2.46g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.52g | 1% |
| Protein 0.77g | 1% |
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