Japanese food｜seasonal vegetables｜spring｜菜の花と若筍の辛子酢味噌和え
Canola Flowers and Young Bamboo Shoots Tossed with Mustard Vinegar Miso Dressing
Culinary Workshop Karinary Art 2019.March.
Ingredients
| Canola Flowers | 40g ... Boil in salted water. Cool in cold water and squeeze out excess water. |
| Young bamboo shoots | 80g ... Cut lengthwise in half. Slice the tips into six vertical pieces, and the rest into 5mm thin slices. |
| Chōji-fu (clove-shaped wheat gluten) | 2 pieces ... Rehydrate in water, squeeze out excess water, and cut into 1cm widths. |
| Decorative wheat gluten | As needed |
Seasoning for Young Bamboo Shoot Stew
| Dashi stock | 100ml |
| Light soy sauce | 1/2 tsp |
| Mirin | A dash |
Karashi Vinegar Miso Seasoning
| Saikyo miso | 70g |
| Dashi stock | Just under 3 tbsp |
| Sugar | 1 tbsp |
| Mirin | 1 tbsp |
| Vinegar | 2 tbsp |
| Prepared mustard | 1 tsp |
Instructions
- In a pot, combine bamboo shoots and the <Seasoning for Young Bamboo Shoot Stew>. Simmer over medium-low heat for 2-3 minutes. Remove from heat and let the flavors infuse.
- Prepare the <Karashi Vinegar Miso>. In a pot, combine Saikyo miso through mirin and heat, stirring until it reaches a mayonnaise-like consistency. Remove from heat, cool, and then mix in vinegar and prepared mustard.
- Before serving, toss bamboo shoots, canola flowers, and Chōji-fu with the <Karashi Vinegar Miso>. Garnish with decorative wheat gluten.