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Wakegi no Nuta (with vinegar and miso sauce) |

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[Countryside Soba Kawahara] Cooking / Pickles

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Ingredients

Scallions : Otsuka
油揚げ : 1枚
いりごま : 大さじ2
(A) Vinegar : 大さじ2
(A) Sugar : 大さじ2
(A) White miso : 大さじ3
(A) Kneaded mustard (tube) : 4cm
ひまわり油 : 適量

Time required

30minutes

Procedure

1) Prepare for scallions 00:13
Cut the scallions into 3 cm widths.
Cut the white part vertically along the fiber.
Separate the white part and the blue part.
2) Fry the scallions 01:18
Put the frying pan on the fire.
Grind sunflower oil with kitchen paper.
Add the white part of 1 and fry over high heat.
Add the blue part of 1 and fry for 1 minute and 30 seconds.
Keep it cold.
3) Bake fried tofu 03:29
Set the frying pan on fire.
Add fried tofu and bake both sides.
4) 油揚げを切る 04:12
3を縦に4等分に切る。
重ねて細切りにする。
5) 調味料を作る 04:34
いりごまをすり鉢に入れてする。
(A)を入れ、よくする。
6) 混ぜる 06:04
ボウルに2と5を入れて混ぜる。
4を入れて混ぜる。
7) 盛り付ける 06:43
器に盛る。

Point

・ In step 1, the white part of the scallions is cut vertically along the fibers to soften the texture.
・ Fry the scallions without boiling.
・ During step 2, water will come out from the scallions, so use less oil and fry over high heat. Moisture comes out when frying over low heat.
・ Do not fry fried tofu in oil.
・ When adding (A) in step 5, mix the sesame seeds in the eyes of the mortar with (A).
・ Adjust the amount of (A) to your liking.