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Bamboo Shoots and Squid with Kinome Sprouts 木の芽和え
Author: 
Recipe type: Main Dish, Vegetables
Cuisine: Japanese
Serves: 4
 

Today’s Japanese Cooking Style is called Bamboo Shoots and Squid with Kinome Sprout or 木の芽和え in Japanese. This may look a little weird, but it is very tasty side dish for any Fish main course. My hubby and kids didn’t really like the looks of it, but they did enjoy the taste. You know you can’t always judge things by is cover, try it. Enjoy. Let’s see what ingredients we need to make our Bamboo Shoots and Squid with Kinome Sprouts Recipe.
Ingredients
  • 2 bamboo shoots
  • ½ mongou squid
  • 30 kinome sprouts
  • ½ bunch spinach
  • 120g miso
  • ⅓ tsp salt
  • 2 tbsp sake
  • 200 cc dashi stock
  • 1 tbsp mirin
  • 1 tbsp thin soy sauce

Instructions
  1. Parboil the bamboo shoots, peel and cut into 1㎝ wide strip, combine the shoots with dashi stock, mirin, and soy sauce in a pot, simmer for 2-3 min and let stand cool.
  2. make small diagonal scores on both side of the squid and cut into 2㎝ cube, place the squid, salt and sake in a pot and mix well. When the squid is heated through transfer to draining basket and allow it to cool.
  3. Boil the spinach in hot salted water then run it through cold water and drain, finely chop the leafy parts and grind them in a mortar. Carefully strain the spinach.
  4. Place the kimone sprouts in the mortar and grind well, add the spinach according to taste and continue to grind.
  5. Place the dried bamboo shoots, squid, in the mortar of “5”. Arrange and serve in a bowl.

Notes
There you have it. Hope you enjoy this, until next time let’s cook together. 次回は一緒に作りましょう～^^/~~ PS: If you enjoy my Daily recipe subscribe to my RSS Feed and I also have available my first e-Book, which FREE to you for coming by and reading my Japanese CookingRecipes. Thank you..

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