Japanese｜Seafood｜Spring｜行者にんにくとホタルイカの辛子酢味噌和え
Alpine Leek and Firefly Squid Tossed in Spicy Mustard Vinegar Miso Sauce
Culinary Workshop - Culinary Art - 2012.Mar.
Ingredients (Serves 2)
| Allium victorialis (wild garlic) | 50g～ ... Boil and cut into suitable lengths. |
| Cucumber | 1/2 piece ... Slice into rounds, sprinkle with salt. Rinse after wilting, then squeeze. |
| Firefly squid | 30g～ ... Boil and sprinkle with vinegar. |
| Julienned ginger | As needed |
Mustard Vinegar Miso
| Saikyo miso | 40g |
| Sugar | 1/2 tbsp |
| Mirin | 1 tsp |
| Vinegar | 1/2 tbsp + 1/2 tbsp or more |
| Mustard | 1/2 tsp |
Steps
- Prepare ＜Mustard Vinegar Miso＞. Mix Saikyo miso to vinegar (1/2 tbsp) thoroughly, then heat in a microwave without covering (500W for 30 seconds). Mix well, then heat again for 30 seconds. Once cooled, mix in mustard and gradually add the remaining vinegar while mixing.
- Pat dry the wild garlic, cucumber, and firefly squid, then arrange them on a plate.
- Pour ＜Mustard Vinegar Miso＞ over the ingredients and garnish with julienned ginger.