Broiled bamboo shoot with sumiso sauce 焼きタケノコの酢みそがけ

japanese cake

This is from “Otsumami Yokocho” Volume 1, Page 63. When I made the simmered bamboo shoot with wakame seaweed dish, I set aside the bottom 1/3 of the bamboo shoot and made this dish the next day. I never had a bamboo shoot this way before. I was curious to see how it would turn out. It turned out to be a very simple but good dish.

Bamboo shoot: I used the bottom 1/3 of a vacuum packed boiled bamboo shoot (top 2/3 was used for another dish). I cut the bottom in half lengthwise and then made thin (1/4 inch) half moon slices. I washed off the chalky white stuff (congealed tyrosine) so that the dish would be more presentable. I blotted the shoot dry with a paper towel. I used my toaster oven to broil the bamboo shoot. I broiled it for about 5 minutes. When the edges became brown, I turned them over and broiled them another 4-5 minutes.

Sumiso sauce: I added Saikyo miso 西京味噌 (1 tbs), mirin (1 tbs) and rice vinegar (1/2 tbs) in a suribachi or Japanese mortar and mixed them until it became a smooth sauce.

I arranged the broiled bamboo shoot on a small plate, poured the sauce over and garnished with finely chopped chive as seen above.

This is a nice way to enjoy bamboo shoot. You can really experience the subtle flavor and nice crunchy texture of the shoot. The sauce was very complimentary to the bamboo shoot. It went perfectly with the cold sake we were having.  

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