Title: Kinome-ae (bamboo shoots with green soy dress
 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 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.