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Ingredients
- Kenichi Battle Bamboo Shoots -- reverse-engineered by David J Rust
- 1 c. dry scallops re-hydrated and chopped
- 3 c. bamboo shoots boiled and thinly sliced into strips
- 1/2 tsp Japanese peppercorns crushed finely
- 1/2 c. mayonnaise
- 1/4 c. Chinese mustard
- 1/2 tsp warm pepper pwdr (7-spice pwdr)
Directions
- 1. Once the scallops are re-hydrated in water and have become soft, mince them with a sharp knife and set aside in the refrigerator for 20 min.
- 2. Soften the bamboo shoots -as needed- by boiling them and then allowing them to cold to room temperature.
- 3. Remove the scallops from the refrigerator and combine them in a glass bowl with all the other ingredients. Blend together proportionately and serve at room temperature.
- Serves 6 as a small appetizer.
- In america, most people use canned bamboo shoots in their recipes; only a few stores will actually carry this ingredient fresh. As such, I have never had the opportunity to cook with them aside from the canned version. There are a few notes I would add in, however, based upon comments made in the show. Dr. Hattori mentioned which whole bamboo shoots take a long time to prepare so which they are soft sufficient to eat. Boiling or possibly simmering them for an hour is not uncommon. Also, the outer husk is inedible (save as a young plant) and should be peeled and discarded.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 52g | |
| Recipe makes 6 servings | |
| Calories 151 | |
| Calories from Fat 141 | 93% |
| Total Fat 15.99g | 20% |
| Saturated Fat 2.19g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 216mg | 9% |
| Potassium 139mg | 4% |
| Total Carbs 1.99g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.81g | 1% |
| Protein 1.07g | 2% |
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