Japanese Bamboo Shoots with Sansho Leaf Sauce: Takenoko no Kinome Ae – a delicious recipe with bamboo shoot, white miso, sugar, tree, rice wine vinegar, sake. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Bamboo shoots: Rinse the bamboo shoot removing any debris.
2
Place shoot in a pot and boil for 5 minutes.
3
Peel away the outer layer to reveal the tender inner shoot.
4
Thinly slice the shoot, diagonally
5
Sansho Leaf Sauce: Place the miso and sugar in a microwaveable container, microwave on high for 15 to 20 seconds or until the sugar has dissolved or you may also place in a small pot and dissolve on stove top.
6
Rinse and pat dry the sansho leaves.
7
Place leaves in a mortar and pestle and grind until pulpy.
8
Add the vinegar and continue to grind the leaves until smooth.
9
Add the miso paste and the 1/2 cup of sake.
10
Place the bamboo shoots around a plate and pour the sansho leaf sauce over the shoots.
11
Add extra sansho leaves, as garnish.
28
kcal
Calories
4
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 medium-sized fresh bamboo shoot, 3 1/2 ounces (100 grams) white miso, 1 tablespoon granulated sugar, 3 1/2 ounces (100 grams) young sansho tree leaves, and more.
Yes, Japanese Bamboo Shoots with Sansho Leaf Sauce: Takenoko no Kinome Ae falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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