Cooking Studio Culinary Art 2026 Apr.
Grilled Bamboo Shoots with Kinome Miso -- Ingredients
| Boiled bamboo shoots |
250g or more -- cut in half lengthwise, or into thick half-moon slices |
<Seasoning Mixture>
| Dashi stock |
100ml |
| Light-colored soy sauce |
1 tsp |
| Sake |
2 tsp |
| Salt |
A pinch |
<Kinome Miso>
| Fresh sansho buds / kinome |
2g -- remove the tough stems |
| White miso |
50g or more |
| Sugar |
1-1/2 tsp |
| Mirin |
1-1/2 tsp |
| Sake |
1-1/2 tsp |
| Egg yolk |
1/2 yolk |
Method
- Simmer the boiled bamboo shoots, together with the tender inner sheaths to be used for the ume dressing, in the <Seasoning Mixture> for 2-3 minutes, then set aside.
- Place the white miso, sugar, mirin, and sake in a pot and stir together over low heat. When the mixture begins to bubble, turn off the heat and mix in the egg yolk.
- Place the fresh sansho buds / kinome in a mortar and grind them. Add the miso from step 2 and continue grinding until well blended.
- Pat the bamboo shoots dry, then grill them or cook them in an oven toaster for 4-5 minutes. Spread an appropriate amount of the <Kinome Miso> from step 3 on top and grill until fragrant and lightly browned.
Tender Bamboo Shoot Sheaths Dressed with Ume Paste -- Ingredients
| Tender inner bamboo shoot sheaths |
50g -- simmered in the <Seasoning Mixture> above, then cut into thin strips |
| Kinome / fresh sansho leaves |
A small amount |
<Seasonings>
| Ume paste |
1 tsp |
| Boiled-off sake |
1/2 tsp |
| Mirin |
1/2 tsp |
Method
- Add the sake and mirin to the ume paste and mix well. Gently toss with the drained tender inner bamboo shoot sheaths and kinome / fresh sansho leaves.