Bomboo Shoot and Squid Dressed with Young Leaf of Japanese Pepper and White MISO 　(Takenoko no Kinome-ae)
200g bomboo shoot, boiled (takenoko)
100g raw squid (ika)
10 spinach leaves (hourensou)
15 young stems of Japanese pepper (kinome)
2 tbsp sake			takenoko,boiled	kinome
A	1 cup kelp and bonito soup (dashi)
	1 tsp sugar (satou)
	3 tbsp mirin
	1 tbsp sake
	2 tsp light soy sauce (usukuchi)
B	100g white miso (shiro-miso)
	2 tbsp sugar (satou)
	1 tsp soy sauce (shouyu)
1. Cut the boiled bomboo shoot into small cubes. 2. Put A in a pan and bring to a boil. Add bomboo shoot and simmer over mideum heat for 10 minutes. 3. Cut the squid into small cubes and simmer with sake until boiled down. 4. Boil the leaves of spinach and drain. Grind spinach and young leaves of Japanese pepper in a mortar with wooden pestle, add seasonings shown B and grind again. Add the bomboo shoot and squid and mix. 5. Dish up the mixture in individual bowls. Serves 4