Japanese food｜seafood｜seasonal vegetables｜spring｜筍といかの木の芽和え
Bamboo Shoots and Squid Tossed with Kinome Sauce
Culinary Workshop - Culinary Art - May 2012
Ingredients
| Boiled bamboo shoots | 120g ... Cut into bite-sized pieces |
| Squid (for sashimi) | 70g ... Sprinkle with salt and sake. |
Seasonings
| Dashi stock | 100ml |
| Soy sauce | 1/2 tsp |
| Salt | A pinch |
| Mirin | 1/2 tbsp |
Kinome Miso
| Kinome (Japanese pepper leaves) | 5g |
| Spinach | 15g ... Boil and chop finely. |
| Saikyo miso | 60g |
| Sugar | 2 tsp |
| Mirin | 1 to 1 1/2 tbsp |
Steps
- Make the ＜Kinome Miso＞. Place the kinome in a mortar and grind. Add spinach and grind carefully. Add sugar and Saikyo miso, then adjust the texture with mirin while mixing thoroughly.
- In a small pot, add bamboo shoots and ＜Seasonings＞. Simmer over low heat to absorb flavors.
- For the squid, make crosshatch cuts on one side and quickly blanch in boiling water. Cut into the same size as the bamboo shoots.
- Drain the bamboo shoots and mix with squid using ＜Kinome Miso＞. Plate and garnish with kinome leaves.