---------- Recipe via Meal-Master (tm) v8.02

     Title: Kinome-Ae (Bamboo Shoots With Green Soy Dressing)
Categories: Japanese, Vegetables, Salads
     Yield: 6 servings

    10 oz Bamboo shoots (takenoko)
 1 1/2 ts Sugar
     1 pn MSG
     1 x  2" Square kombu
     3 tb Neri shiro miso
   3/8 pt Niban dashi
     2 ts Salt
     5 ts Sake
     4 oz Fresh spinach leaves
   1/4 ts Kona sansho (pepper)

 IN ADVANCE:

 Place bamboo shoot on side, cut off base, the cut base
 in half horizontally.  Cut the top lengthways in
 quarters.  Cut all pieces into 1/2" dice.  Bring 3/8
 pint 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 ts 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 and transfer
 to a small saucepan.  Bring to boil.  Pour mixture
 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 ts of Kona Sansho powder. Add the
 bamboo shoots, and stir together gently.  Serve at
 room temperature.

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