April is peak season for bamboo shoots — and this year we've been chowing into them every which way. This was one of the best...
One takenoko: simmered, then sliced lengthways, grilled a nice golden brown and sprinkled with crystal sea salt. Then arranged over a soft patty of pork trotter meat that had been simmered in red wine and topped with a parsley sauce.
Here's a close-up:
Just perfect with a nice glass of Burgundy.
PS: this was one of the outstanding courses on chef Kaneko's early-April menu at the exceptional L'As, in Minami-Aoyama, which I wrote up in my Japan Times column here.
