Bamboo Leaf Purple And White Potato Salad Food

JAPANESE BAMBOO SHOOTS WITH SANSHO LEAF SAUCE: TAKENOKO NO KINOME AE

Steps:

• Bamboo shoots: Rinse the bamboo shoot removing any debris. Place shoot in a pot and boil for 5 minutes. Peel away the outer layer to reveal the tender inner shoot. Thinly slice the shoot, diagonally
• Sansho Leaf Sauce: Place the miso and sugar in a microwaveable container, microwave on high for 15 to 20 seconds or until the sugar has dissolved or you may also place in a small pot and dissolve on stove top. Rinse and pat dry the sansho leaves. Place leaves in a mortar and pestle and grind until pulpy. Add the vinegar and continue to grind the leaves until smooth. Add the miso paste and the 1/2 cup of sake. Place the bamboo shoots around a plate and pour the sansho leaf sauce over the shoots. Add extra sansho leaves, as garnish.

PURPLE POTATO SALAD

Steps:

• Bring a pot of salted water to a boil. Boil the potatoes until fork tender but not mushy, about 20 minutes. Drain, then rinse in cold water, and cut in quarters. Place the warm potatoes in a large bowl and toss with onion, celery, dill, and parsley. In another bowl, stir together mayonnaise, mustard, celery seed, cayenne, vinegar, and lemon. Check seasoning. Add the dressing to the vegetable mixture. Toss gently to coat taking care not to mash the potatoes. Season with salt and pepper.