Japanese Pickleback Recipes
JAPANESE BAMBOO SHOOTS WITH SANSHO LEAF SAUCE: TAKENOKO NO KINOME AE
Provided by Food Network
Time 16m
Yield 4 servings
Number Of Ingredients 6
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.
JEN'S CLASSIC PICKLEBACK
Steps:
- Fill a shot glass with the whiskey and another one with the pickle juice. Serve the whiskey with the pickle juice as a chaser.
JAPANESE PICKLEBACK
Steps:
- Pour the whisky and soy sauce into a liquor glass, pour a side shot of pickle brine and serve with a pickle wedge. Sip or shoot the whisky, then immediately after swallowing, sip or shoot the pickle brine and then take a bite of the pickle wedge.
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