Kotobuki no Karashi with vinegar and miso ｜ Cooking with Dog's recipe transcription

Cut off the tips of the scallions and soak the roots in boiling water for 30 seconds.
When it becomes a little soft, soak the whole and boil for 10 to 15 seconds.

Let it cool and squeeze it toward the tip of the leaf to remove the slime inside.
Cut off the root and cut into 3-4 cm width.

Wipe off excess oil from the fried tofu and bake until both sides are browned.
Cut it in half horizontally and cut it into strips with a width of 5 to 6 mm.

茹でたこを、2～3mm幅に削ぎ切りする。

ボウルに砂糖、酢を入れて混ぜ、砂糖を溶かす。
白みそ、練りからしを加え、混ぜ合わせる。

わけぎ、茹でたこ、油揚げを加え、和える。
皿に盛り、叩いた木の芽を添えたら完成。