10 oz bamboo shoots (takenoko)
1 1/2 tsp sugar
1 pinch msg
1 2 square kombu
3 tbsp neri shiro miso
3/8 pt niban dashi
2 tsp salt
5 tsp sake
4 oz fresh spinach leaves
1/4 tsp kona sansho (pepper)
Directions
IN ADVANCE:
Place bamboo shoot on side, cut off base, the cut bas
in half horizontally. Cut the top lengthways in
quarters. Cut all pieces into 1/2" dice. Bring 3/8
pt water to boil, drop in shoots, and return to boil.
Boil uncovered for 10 minutes until tender. Drain and
set aside.
Put Dashi, sugar, 1/4 t salt, msg and kombu into
a medium saucepan and bring to a boil over high heat.
Add the bamboo shoots. Boil until almost all of the
liquid is gone. Remove from heat and set aside to
cool.
Wash the spinach leaves thoroughly and pat dry.
Grind the leaves into a paste, adding the rest of the
salt slowly. Add 3/8 pt of water to paste andtransfer
to a small saucepan. Bring to boil. Pour misture
through a fine sieve, discard the liquid. TO SERVE:
Pour the miso dressing into a bowl and rub the spinach
paste through a sieve into the dressing. The stir the
mixture until it turns a soft, delicate green.
Sprinkle with a 1/4 t of Kona Sansho powder. Add the
bamboo shoots, and stir together gently. Serve at
room temperature.
Servings: 6 servings
Kinome-Ae (Bamboo Shoots With Green Soy Dress Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
We are able to track the history of `recipes` way back into the distant past, in fact as far back as the ancient Egyptians, and quite possibly further than that. Having said that, these, early records were just basic pictorial recipes for preparing food.
During Roman times around 25BC a man called Apicius assembled a number of documents describing recipes prepared by his fellow Romans. In his scrolls, Apicius tells us how the roman meals were split into hors d`oeuvres, entrees and afters, something that is very familiar to us today. He also recounts how the Romans were skilled in the use of a good variety of aromatic flavors, including a few that are still present in modern kitchens such as thyme, fennel and parsley. During the succeeding few hundred years, the powerful families of Wesstern Europe competed with each other to serve up the best banquets, and as a consequence, chefs and their collection of recipes were highly sought after. Even so, it wasn`t until the 1800s the formal cooking and recipe publications became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to collecting, trying out, and recording popular recipes of the day. By the arrival of the 1900s, recipe books are in great demand, due to more people being able to read, increased leisure time and being a little richer. |
We hope you enjoy this Kinome Ae (Bamboo Shoots With Green Soy Dress recipe.
