Bamboo shoot salad with persimmon & soy dressing from Taste of Korea by Young Jin Song

Ingredients

• 60 ml/4 tbsp water
• 60 ml/4 tbsp dark soy sauce
• ground white pepper
• 2.5 ml/½ tsp sesame oil
• 40 g/1½ oz red persimmon, finely chopped
• 30 ml/2 tbsp rice vinegar
• 7.5 ml/1½ tsp dark soy sauce
• ½ red chilli, seeded and thinly sliced, to garnish
• salt
• 90 g/3½ oz watercress or rocket (arugula)
• 5 ml/1 tsp sesame seeds
• 1 garlic clove, crushed
• ½ spring onion (scallion), finely chopped
• 10 g/¼ oz red persimmon, finely chopped
• 2 dried shiitake mushrooms, soaked in warm water for about 30 minutes until softened
• 50 g/2 oz beef flank, thinly sliced
• 200 g/7 oz bamboo shoots
• 1 egg
• 25 ml/1½ tbsp vegetable oil
• 90 g/3½ oz/scant ½ cup beansprouts