筍の木の芽和え
①鍋に一握りの糠・皮をむいた筍を充分水に浸かる水を入れ、落し蓋をして約２０～３０分煮沸する、冷やし室温になれば、綺麗な冷水につけてアク抜完了。
②山椒の葉をすり潰し、白味噌大匙３・みりん小匙１・薄口醤油小匙１/２・砂糖小匙１を混ぜる。
＊山椒を擦り潰す時少し酢を入れると発色が奇麗、また山椒が少ない場合 ホウレン草や緑の野菜を入れて擦ると見栄えが良い。
③ ②の中に①の筍１００ｇを適当な大きさに切り混ぜる。
④ 皿に盛り付け、木の芽を天盛りして出来上がり。
＊コンニャクやイカ・ウド等も合わせるのも良い。
Buds of bamboo shoots
(1) Put a handful of bran and peeled bamboo shoots in a pot with plenty of water, remove the lid and boil it for about 20 to 30 minutes, when it becomes chilled room temperature, put it in clean cold water and complete the ac removal.
(2) Crush the leaves of Sansho pepper and mix the white miso large spoon 3, mirin small 1, light soy sauce 1/2, sugar 1.
* When rubbing sansho, if you add a little vinegar, the color development is beautiful, and if there is little Sansho, it looks good if you put spinach or green vegetables and rub it.
(3) In (2), cut 100 g of bamboo shoots of (1) into appropriate sizes.
(4) Serve on a plate and top with the buds of the tree.
* It is also good to match konjac, squid, udo, etc.
