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
1 x 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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