Bamboo Shoot and Udo Salad
Bamboo shoots and udo vegetable with a complementary soy miso dressing.
15min
95kcal
300mg
- Nutrition facts are for one serving.
Ingredients(Servings: 4)
Directions
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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.
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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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