Spring bamboo shoots with white miso dressing

• a bunch spring bamboo shoots, shelled
  
• 4 tbs white miso paste
  
• 1 tsp mirin
• 1 cup dashi broth
• 1 tbs lemon juice
  
• 1 tsp seaweed flakes
  
• 1 tbs pickled vegetables ( daikon, celtuce, etc), finely chopped
  
• salt and sugar
  

1. cut the bamboo shoots into irregular small pieces (about 1 inch )
   
2. heat a pot of water to boil, put bamboo shoots in and poach for 3 minutes, drain the water
   
3. add the dashi broth the pot, simmer bamboo shoots for 10 minutes.
   
4. put miso paste in a small bowl, add 1 tbs of the dashi broth, mix well
   
5. remove the bamboo shoots from the broth and put in a big bowl, cool to room temperautre
   
6. add mirin and miso to the bowl, mix well
7. add lemon juice and pickled vegetables, add salt and sugar, mix well
8. sprinkle seaweed flakes on the top before serving