Japanese｜Seafood｜Spring｜Vegetables｜うどとまぐろの芥子酢味噌和え
Japanese Spikenard and Tuna with Mustard Vinegar Miso Dressing
Culinary Workshop - Culinary Art - Apr. 2013
Ingredients
| Udo (Japanese Spikenard) | 1 stalk ... Peeled and roughly chopped. Soak in vinegar water to remove bitterness. |
| Tuna Sashimi | 100g ... Cut into bite-sized pieces |
| Kinome (Sansho Leaves) | As needed |
Karashi-Su-Miso Ingredients
| White Miso | 60g |
| Sugar | 1.5 tbsp |
| Dashi Stock | 2 tbsp |
| Mirin | 1 tsp |
| Vinegar | 2 tbsp |
| Prepared Mustard | 1 tsp or more |
Steps
- Bring water to a boil in a pot, add vinegar, and boil the udo for about 2 minutes. Cool in cold water.
- Rub the tuna with salt, pour vinegar (not listed in ingredients) over it, and rinse in vinegar.
- Prepare the
. Add the white miso through mustard to a mortar and grind until smooth. - Drain the water from steps 1 and 2, and mix with the
. Plate and garnish with kinome leaves.