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Yield: 4 servings
To prepare bamboo shoots:
Rinse one medium bamboo shoot, removing any debris.
Boil in water for 5 minutes in a saucepan.
Remove from water and cool.
Peel away the outer layer to reveal the tender inner shoot.
Thinly slice the peeled shoot, cutting on the diagonal.
Sansho Leaf Sauce
Ingredients:
100g (3.5 oz.) young Sansho tree leaves
100g (3.5 oz.) white miso
1 Tbs. granulated sugar
3–4 Tbs. rice wine vinegar
1/2 cup sake
Directions:
Place miso and sugar in a microwaveable container, microwave on high for 15–20 seconds or until sugar has dissolved. (Note: you may also dissolve mixture in a small pot on the stovetop, on low heat).
Rinse Sansho leaves and pat dry.
Place leaves in a mortar and pestle and pound until pulpy.
Add vinegar and continue to pound the leaves until smooth.
Add the miso paste made in Step 1 and the sake.
Arrange the bamboo shoots in a circle on a plate, pour the Sansho Leaf Sauce over all. Garnish with extra Sansho leaves.
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