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.
150 g boiled bamboo shoot, cut into 1 cm cubes or smaller
1/2 cup dashi stock
1 tsp soy sauce
1/2 tbsp mirin
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
- 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.
- Combine miso, sake, sugar and stock in a small sauce-pan, heat up and stir till well blended. Remove from heat. Set aside.
- Grind 6 stalks prickly ash leaf till pretty fine (I used suribachi), mix in miso paste and stir well.
- Drain bamboo shoot, add in dressing and stir to coat. Chill before serving.
- For serving, transfer into serving bowls, garnish and serve as an appetiser.
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.