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Add a photoServings: 4
Ingredients
- 1 med sized fresh bamboo, shoot Sansho Leaf Sauce
- 3 1/2 ounce white miso
- 1 Tbsp. granulated sugar
- 3 1/2 ounce young sansho tree leaves
- 4 Tbsp. rice wine vinegar
- 1/2 c. sake
Directions
- Rinse the bamboo shoot removing any debris. Place shoot in a pot and boil for 5 min. Peel away the outer layer to reveal the tender inner shoot. Thinly slice the shoot, diagonally.
- Sansho Leaf Sauce:Place the miso and sugar in a microwaveable container, microwave on high for 15 to 20 seconds or possibly till the sugar has dissolved or possibly you may also place in a small pot and dissolve on stove top.
- Rinse and patdry the sansho leaves.
- Place leaves in a mortar and pestle and grind till pulpy.
- Add in the vinegar and continue to grind the leaves till smooth. Add in the miso paste and the 1/2 c. of sake.
- To serve:Place the bamboo shoots around aplate and pour the sansho leaf sauce over the shoots. Add in extra sansho leaves, as garnish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 72g | |
| Recipe makes 4 servings | |
| Calories 104 | |
| Calories from Fat 12 | 12% |
| Total Fat 1.49g | 2% |
| Saturated Fat 0.28g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 926mg | 39% |
| Potassium 70mg | 2% |
| Total Carbs 11.31g | 3% |
| Dietary Fiber 1.3g | 4% |
| Sugars 4.75g | 3% |
| Protein 3.05g | 5% |
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