Karashi Sumisoae
Ingredients: scallions, Aburaage, boiled octopus, sugar, vinegar · 15 min cook time · 130kcal · $9.50
Ingredients
1bunch scallions, 2pieces Aburaage, 100g boiled octopus, 1tbsp sugar, 1tbsp vinegar, 1tbsp white miso, 1tsp karashi, leaves kinome leaves
Instructions
1. Pinch off the tips of the scallions. Immerse the white part in boiling water for 30 seconds, then cook the green part for 10 to 15 seconds.
2. Remove and place the scallions on a mesh strainer, then quickly cool them down with a paper fan.
3. Line up the scallions by their roots, remove roots, cut into 1.5 inch pieces, and squeeze out excess gel.
4. Press aburaage against a paper towel to remove oil, roast on a cooking grid until crispy, cut in half, and chop into quarter-inch strips.
5. Slice the boiled octopus into eighth-inch slices.
6. Make the Karashi Sumiso sauce by mixing sugar and vinegar until dissolved, then add white miso and karashi and stir thoroughly.
7. Add chopped scallions, octopus slices, and aburaage to the sauce and toss to coat.
8. Serve in a dish and garnish with aroma-pressed kinome leaves.
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