2-3 Bamboo Shoots
Half a green onion
2 tsp Miso
1 tsp sugar
2 tsp rice vinegar
Cut off the top part of the shoot–this is the most delicate meat. Slice into thin pieces; you want to have about a quarter cup.
Next, cut a half a green onion into inch long pieces. Parboil these for a few minutes, then drain and cool.
In the meantime, prepare the dressing. Mix two teaspoons of miso, a third of a teaspoon of sugar and two teaspoons of vinegar (I use rice vinegar). Mix this till it is smooth, then combine the shoots, the green onions and miso dressing together.