Simmered bamboo shoots in miso
This is typical dish of bamboo shoots.
- 2 boiled bamboo shoots
- 2 takenoko Kombu (1 ft long each)
* Soft and slender Kombu. call "mitsui Kombu or hidaka Kombu, too"
- sake, mirin, soybean paste
- kinome (a bud of the Japanese pepper)
- Cut bamboo shoots into quarters. Cut the tip into 2 inch wide and the other into 1/2 inch wide.
- Scrape the sand off Kombu by fingers carefully. Cut Kombu into 1/2 inch and put them on the bottom of pot. Put bamboo shoots on the Kombu and add 1/2 cup sake, 2 tablespoons mirin and 2 tablespoons miso. Pour water over them till it barely covers them. Simmer for 30 minutes over a medium flame until Kombu becomes pulpy (If you use pressure cooker, boil for 15 minutes and leave for 10minutes). Finally, add 1 tablespoon miso to savor and simmer for a while.
- Garnish kinome, if you have. Put Kinome on your palm and slap it to deepen its aroma.