Miso Bamboo

From Ann H. Nakagawa, Unit 13, Police, Maui

• About 50 ebi (dried shrimp)
• Water
• 4 tablespoons miso
• 2 tablespoons brown sugar
• 1-2 tablespoons rice vinegar
• 4 cups fresh bamboo shoots, thinly sliced

In pan, cook ebi in enough water to cover. After water boils, reduce heat and cook until ebi looks puffy and water is almost gone. Leave enough water to dissolve miso. Add miso, brown sugar, and rice vinegar. Mix well. Add bamboo shoots. Cook until liquid has evaporated. Serve hot or cold.

NOTE: Store fresh bamboo shoots in clean water in refrigerator. Change water every other day if you keep bamboo for awhile. You can also add a little vinegar to the water.