Bamboo Shoots and Squid with Kinome Sprouts 木の芽和え
Author: Naoko Yoshioka
Recipe type: Main Dish, Vegetables
Cuisine: Japanese
Serves: 4
- 2 bamboo shoots
- ½ mongou squid
- 30 kinome sprouts
- ½ bunch spinach
- 120g miso
- ⅓ tsp salt
- 2 tbsp sake
- 200 cc dashi stock
- 1 tbsp mirin
- 1 tbsp thin soy sauce
- Parboil the bamboo shoots, peel and cut into 1㎝ wide strip, combine the shoots with dashi stock, mirin, and soy sauce in a pot, simmer for 2-3 min and let stand cool.
- make small diagonal scores on both side of the squid and cut into 2㎝ cube, place the squid, salt and sake in a pot and mix well. When the squid is heated through transfer to draining basket and allow it to cool.
- Boil the spinach in hot salted water then run it through cold water and drain, finely chop the leafy parts and grind them in a mortar. Carefully strain the spinach.
- Place the kimone sprouts in the mortar and grind well, add the spinach according to taste and continue to grind.
- Place the dried bamboo shoots, squid, in the mortar of "5". Arrange and serve in a bowl.
There you have it. Hope you enjoy this, until next time let’s cook together. 次回は一緒に作りましょう~^^/~~ PS: If you enjoy my Daily recipe subscribe to my RSS Feed and I also have available my first e-Book, which FREE to you for coming by and reading my Japanese CookingRecipes. Thank you..
Recipe by Cooking Japanese Style at http://www.cookingjapanesestyle.com/2010/02/05/bamboo-shoots-and-squid-with-kinome-sprouts/
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