Nuta-ae (seafood & Scallions In Miso Dressing) Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
YIELD: 6 SERVINGS
1 lbs: Squid, fresh, cleaned, with
-1 1/2 inch: lengths,
-fins and tentacles removed,
3 T: Rice vinegar or mild white,
-or substitute 18 shucked,
-vinegar,
-clams plus 1 cup clam,
1/3 cup: White miso dressing,
-juice,
1 T: Powdered mustard, mixed with
-fresh or bottled,
-just enough hot water to,
1/2 t: Salt,
-make a dense paste & set,
1 each: Bn Scallions, including
-aside to rest for 15,
-green,
-minutes,
-stems, trimmed & cut into
PREPARE AHEAD
1 each: Under cold running water,
-lacy outer,
-peel off and discard the,
Directions:
membrane of the squid. Pat the squid dry with paper towels, slice in
half lengthwise without cutting completely apart, and spread open,
butterfly fashion. Cut the squid lengthwise into 1/8 inch wide
strips. Over high heat, bring 2 cups of water to a boil in a small
saucepan. Add the strips of squid and return to a boil. Drain at
once, rinse in cold running water, and set the squid aside. 2. If you
are substituting clams, save the juice. If there is less than a cup,
augment it with bottled clam juice. Strain the clam juice through a
fine sieve into a small saucepan and bring it to a boil over high
heat. Add the clams, return to a boil, then immediately drain and set
them aside to cool. Slice the clams into narrow strips. 3. In a
small saucepan, bring 2 cups of water and the salt to a boil. Blanch
the scallions by dropping them into the water and boiling for 1
minute. Drain at once and run cold water over them to cool them
quickly. 4. In a mixing bowl stir the vinegar into the miso dressing,
then add the mustard paste. Mix until smooth. TO ASSEMBLE and SERVE:
Add the scallions and squid (or clams) to the miso dressing and stir
gently until the ingredients are thoroughly coated. Serve at room
temperature in small bowls, as a first course or as a part of a
Japanese meal. Time/Life Foods of the World, Recipes: The Cooking
of Japan Earl Cravens earl.cravens@mgmtsys.com
Submitted By SAM WARING On 10-08-94
Source from luhu.jp
half lengthwise without cutting completely apart, and spread open,
butterfly fashion. Cut the squid lengthwise into 1/8 inch wide
strips. Over high heat, bring 2 cups of water to a boil in a small
saucepan. Add the strips of squid and return to a boil. Drain at
once, rinse in cold running water, and set the squid aside. 2. If you
are substituting clams, save the juice. If there is less than a cup,
augment it with bottled clam juice. Strain the clam juice through a
fine sieve into a small saucepan and bring it to a boil over high
heat. Add the clams, return to a boil, then immediately drain and set
them aside to cool. Slice the clams into narrow strips. 3. In a
small saucepan, bring 2 cups of water and the salt to a boil. Blanch
the scallions by dropping them into the water and boiling for 1
minute. Drain at once and run cold water over them to cool them
quickly. 4. In a mixing bowl stir the vinegar into the miso dressing,
then add the mustard paste. Mix until smooth. TO ASSEMBLE and SERVE:
Add the scallions and squid (or clams) to the miso dressing and stir
gently until the ingredients are thoroughly coated. Serve at room
temperature in small bowls, as a first course or as a part of a
Japanese meal. Time/Life Foods of the World, Recipes: The Cooking
of Japan Earl Cravens earl.cravens@mgmtsys.com
Submitted By SAM WARING On 10-08-94
Source from luhu.jp