Bamboo shoots and udo with a complementary soy miso dressing.
- Nutrition facts are for one serving.
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.
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.
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