Recipe

Kipper Pate Slices With Cucumber Dressing Recipe

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Ingredients

Directions

Step #1 IN ADVANCE: Place bamboo shoot on side, cut off base, the cut bas in half horizontally.
Step #2 Cut the top lengthways in quarters.
Step #3 Cut all pieces into 1/2" dice.
Step #4 Bring 3/8 pt water to boil, drop in shoots, and return to boil.
Step #5 Boil uncovered for 10 mins until tender.
Step #6 Drain & set aside.
Step #7 Put Dashi, 1/4 t salt, sugar, msg & kombu into a medium saucepan & bring to a boil over high heat.
Step #8 Add the bamboo shoots.
Step #9 Boil until almost all of the liquid is gone.
Step #10 remove this from heat & set aside to cool.
Step #11 Wash the spinach leaves thoroughly & pat dry.
Step #12 Grind the leaves into a paste, adding the rest of the salt slowly.
Step #13 Add 3/8 pt of water to paste andtransfer to a small saucepan.
Step #14 Bring to boil.
Step #15 Pour misture through a fine sieve, discard the liquid.
Step #16 TO SERVE: Pour the miso dressing into a bowl & rub the spinach paste through a sieve into the dressing.
Step #17 The stir the mixture until it turns a soft, delicate green.
Step #18 Sprinkle top with a 1/4 t of Kona Sansho powder.
Step #19 Add the bamboo shoots, & stir this together carefully.
Step #20 Serve at room temperature.
Step #21 --.
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