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Рецепт Japanese Bamboo Shoots With Sansho Leaf Sauce:Takenoko No Kinome Ae
by Global Cookbook

Japanese Bamboo Shoots With Sansho Leaf Sauce:Takenoko No Kinome Ae
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Ингредиенты

  • 1 med sized fresh bamboo, shoot Sansho Leaf Sauce
  • 3 1/2 ounce white miso
  • 1 Tbsp. granulated sugar
  • 3 1/2 ounce young sansho tree leaves
  • 4 Tbsp. rice wine vinegar
  • 1/2 c. sake

Инструкции

  1. Rinse the bamboo shoot removing any debris. Place shoot in a pot and boil for 5 min. Peel away the outer layer to reveal the tender inner shoot. Thinly slice the shoot, diagonally.
  2. Sansho Leaf Sauce:Place the miso and sugar in a microwaveable container, microwave on high for 15 to 20 seconds or possibly till the sugar has dissolved or possibly you may also place in a small pot and dissolve on stove top.
  3. Rinse and patdry the sansho leaves.
  4. Place leaves in a mortar and pestle and grind till pulpy.
  5. Add in the vinegar and continue to grind the leaves till smooth. Add in the miso paste and the 1/2 c. of sake.
  6. To serve:Place the bamboo shoots around aplate and pour the sansho leaf sauce over the shoots. Add in extra sansho leaves, as garnish.