筍の木の芽和え Authentic Japanese Bamboo Shoots Cooking
【作り方 手順】
１．山椒の若葉を準備します
２．筍は糠で湯がいて灰汁抜きします
３．出汁：半カップ、醤油：大さじ１、みりん：大さじ１を入れて沸かす
４．沸騰したら筍を入れて煮る
５．水分が無くなるまで煮詰める
６．山椒の葉をすり鉢でする
７．練り味噌を入れる
※練り味噌の作り方
－鍋に白味噌（西京味噌）、みりん、卵黄を溶き弱火でゆっくり練る
８．筍を和える
“Chopped bamboo shoots dressed with a leaf bud of Japanese pepper”
This is really Japanese cuisine in spring, which enjoys fresh bamboo shoots and a young leaf bud of Japanese pepper.
Steps
1. Pull the buds off from Japanese pepper trees, or buy it in a supermarket
2. Remove harshness from bamboo shoots by boiling with rice bran for a couple of hours
3. Slice bamboo shoots
4. Boil the following ingredients
half cup of Japanese soup stock, a cup of tablespoon of soy sause, a cup of tablespoon of mirin (Japanese cooking wine)
5. When it gets boiled, put bamboo shoots and continue boiling until there is no sauce.
6. Grind leaves of Japanese pepper in a mortar
7. Add special miso (see below) in the mortar and continue to grind
8. Then add the bamboo shoots and mix them
Done.
How to make special miso
Ingredients
white miso, mirin, egg yolk
Put all the ingredients into a pan and knead them slowly while boiling gently.
When it gets yellow cream, it’s done.