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mServes 6n @wakegi (scallion-like onion) 1 bunch @ udo 5 cm @ age-dofu (deep-fried bean curd) 1/2 block @ benitade (wine-red sprouts with slightly tangy aftertaste) 1/10 box @white dengaku-miso 2/3 cup @ vinegar 1 T @ light soy sauce 1 tsp @ sugar @ dashi @ soft mustard @1) Cut off the roots and bottom part of wakegi. Blanch in lightly salted @@ water, and cool in ice water. Lightly slide a pestle or rolling pin over @@ leaves to remove some sliminess and cut into 3cm lenghts. @2) Roast tofu over fire until browned. Remove any scorched areas and put @@ aside. Cut so that pieces are approximate length of wakegi leaves. @3) Slice udo in julienne strips and soak in water. Add benitade, mix, and @@ then drain in a collander or bamboo basket. @4) Put miso in a suribachi (grinding bowl) and, adding dashi, thin to a @@ good consistency. Add soy sauce, mustard, and vinegar to complete the @@ dressing. @5) Arrange mixture in individual dishes in small mounds and garnish @@ with udo strips. |