Bamboo Shoot and Udo Plant Salad

Bamboo Shoot and Udo Plant Salad

Bamboo shoots and udo with a complementary soy miso dressing.

Cooking time
15 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 4)

Ingredients(Servings: 4)


a dash


1 tbsp

1 clove

1 pepper's worth

3 tbsp

2 tbsp


  1. Vertically divide the boiled bamboo shoots into large, bite size pieces. Peel the udo, then cut into 4-5 cm (1.5 in) long, thin pieces. Soak in vinegar water, remove, dry and set aside.
  2. Mix the bamboo shoots with the udo pieces. Mix together (A) forming the miso dressing and pour on top. Serve on a plate and decorate with kinome.

Cooking Basics

Udo plant - removing excess starch

Cut the udo plant into the desired length, peel the skin thickly, and soak in vinegared water for about 5 minutes to remove excess starch. For the vinegared water, use about 1/2 tsp of vinegar for 1 cup of water.


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