Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

10 oz Bamboo Shoots (Takenoko)
1 1/2 ts Sugar
1 pn MSG
2" Square Kombu
3 tb Neri Shiro Miso
3/8 pt Niban Dashi
2 ts Salt
5 ts Sake
4 oz Fresh Spinach leaves
1/4 ts Kona Sansho (Pepper)

IN ADVANCE: Place bamboo shoot on side, cut off base, the cut bas in
half horizontally. Cut the top lengthways in quarters. Cut all
pieces into 1/2" dice. Bring 3/8 pt water to boil, drop in shoots,
and return to boil. Boil uncovered for 10 minutes until tender.
Drain and set aside.
Put Dashi, sugar, 1/4 t salt, msg and kombu into a medium
saucepan and bring to a boil over high heat. Add the bamboo shoots.
Boil until almost all of the liquid is gone. Remove from heat and
set aside to cool.
Wash the spinach leaves thoroughly and pat dry. Grind the
leaves into a paste, adding the rest of the salt slowly. Add 3/8 pt
of water to paste andtransfer to a small saucepan. Bring to boil.
Pour misture through a fine sieve, discard the liquid. TO SERVE: Pour
the miso dressing into a bowl and rub the spinach paste through a
sieve into the dressing. The stir the mixture until it turns a soft,
delicate green. Sprinkle with a 1/4 t of Kona Sansho powder. Add the
bamboo shoots, and stir together gently. Serve at room temperature.

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