7 oz. bamboo shoot
Little kinome herbs
4 oz. miso
2 tbsp. sugar
1 tbsp. mirin
2 tbsp. kobu dashi stock

DASHI (Stock) :
1 c. water
2 tsp. salt
2 tbsp. mirin

Boil water and mix salt and mirin. Use for boiling bamboo shoot. Fresh bamboo shoot needs to be boiled with rinsed rice water first, but canned bamboo shoot do not require boiling. Cut bamboo shoot into 1/4 inch diameter cube shape and boil with dashi stock for 3-5 minutes. Take it out and leave it for a while to cool off.

Rinse kinome herbs and grind to paste. Add miso, sugar, mirin and kobu dashi stock. Mix it with cooked bamboo shoot. When serving, place mominori seaweed on top.