Japanese｜Spring｜Vegetables｜筍のステーキ・バター風味
Grilled Bamboo Shoots with Butter Flavor
Culinary Studio Culinary Art 2009.March.
Ingredients
| Boiled Bamboo Shoot | 200g ... Boil with skin on and add rice bran. Rinse in water. Cut into 1cm thick rounds, divide the tip into quarters. |
| Kino-me (Japanese Pepper Leaves) | 12 leaves |
| Butter | 1 tablespoon |
| Soy Sauce | A little |
Seasoning for Simmering
| Dashi Stock | 1 cup |
| Mirin | 1 tablespoon |
| Soy Sauce | Slightly more than 1/2 tablespoon |
Kinukawa (Silk Skin) with Plum Sauce
| Boiled Kinukawa (Silk Skin) | As needed ... Thinly sliced |
| Plum Paste | |
| Light Soy Sauce | |
| Dashi Stock |
Mix the plum paste with light soy sauce and dashi stock, then combine with the kinukawa.
Instructions
- Place the boiled bamboo shoot and
into a pot and simmer over low heat to let the flavors soak in. - Heat butter in a frying pan, add the bamboo shoot from step 1, and grill. Finally, add soy sauce and coat.
- Arrange on a plate and sprinkle with crushed kino-me.