SEAFOODAWORLD COOKING RECIPE

JAPANESE. AROMA OF JAPANESE PEPPER ("Kinome ae")

Schedule time
240 minutes
Origin
Japan
Recommended time to eat
Lunch, Dinner
Recommended for
All peoples
Accompanied drink
Rice wine, Beer, White wine
Composition, Boiled bamboo shoots (Per 100g. 3.5 oz.)
Energy 36 Kcal, Water 88.2 %, Protein 3.4 %, Fat 0.1 %, Carbohydrates 6.7 %, Fiver 0.8 %, Ash 0.8 %, Calcium 21 mg, Phosphorus 49 mg, Iron 0.3 mg, Sodium 1 mg, Potassium 350 mg, Retino 0 mg, Carotene 9 micron, Retinal Potency 0 IU, Thiamine 0.02 mg, Riboflavin 0.10 mg, Niacin 0.4 mg, Ascorbic acid 7 mg. Composition was calculated using the Standard Tables of Food Composition in Japan.
Message from the Chef
This is refreshing taste and the special food in May.
Ingredients(5 portion)
Sauce
10 g or 1/3 oz. Japanese pepper leaf
20 g or 2/3 oz. Spinach
150 g or 5 oz. Whit miso
5 g or 1/6 oz. Sugar
185 g or 7 oz. S,Total
250 g or 9 oz Cooked bamboo shoots, See STEWED BAMBOO SHOOTS ("Takenoko no Tosa-ni")
320 g or 11 oz. Cooked squid(33-40 % yield)
755 g or 27 oz. Total. 755 g or 27 oz. Yield
Directions
Sauce
1. Boil the spinach lightly salted water till they soften, It makes a puree.
2. Crushes Japanese pepper leafs.
3. Combine whit miso, sugar, 1. and 2. in a small bowl and mix.
Bamboo shoots
4. Peels skin of the bamboo shoot.
5. Boils a bamboo shoot for 1 hour with water and puts a chilli pepper and bran.
6. Cools for 1 hour in the pan.
Bamboo shoots stew
7. Cuts a bamboo shoot.
8. Puts a bamboo shoot, liquid soy sauce and bonto stock in the pan.
9. Boils for about 30 minutes.
Squid
10. Pull the entrails out through the cut.
11. Cut squid into 2.5 cm (1 inch) squares.
12. Boil the squid in lightly salted water 1 or 2 minutes, and soak in a bowl of water,drains.
13. Add the sauce, bamboo shoots, squid and mix well.

Photos
Top left: Japanese pepper leaf, Top right: Squid, Top end: Bamboo shoot with skin, Bottom left: Bamboo shoot without skin, Bottom right: Spinach, Bottom end: Miso

18 May 2003