---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Kinome-Ae (Bamboo Shoots With Green Soy Dressing)
 Categories: Japanese, Vegetables, Salads
      Yield: 6 servings
 
     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 base
  in half horizontally.  Cut the top lengthways in
  quarters.  Cut all pieces into 1/2" dice.  Bring 3/8
  pint 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 ts 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 and transfer
  to a small saucepan.  Bring to boil.  Pour mixture
  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 ts of Kona Sansho powder. Add the
  bamboo shoots, and stir together gently.  Serve at
  room temperature.
 
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