Search for anything:

Nuta-Ae (Seafood And Spring Onions In Miso Dressing)

japanese fish

1 lb cleaned fresh squid
----OR----
18 each cockles or clams
--------
3/8 pint clam juice
1 each bunch spring onions
4 tablespoon neri shiro miso
1/2 teaspoon salt
2 1/2 tablespoon rice vinegar
2 1/2 teaspoon wasabi

IN ADVANCE: Peel off and discard the lacy outer membraneof the squid under cold running water. Remove fins by cutting. Remove tentacles. Pat dry and slice in half lenthwise without cutting completely apart and spread open, butterfly fashion. Cut into 1/8" wide strips. Bring 3/4 pint of water to boil, add squid and return to boil. Drain, rinse under cold water and set aside. If you are using clams or cockles, save the juice. If there is less than 3/8 pt, augment with bottled clam juice. Strain the juice and bt=ring to a boil. Add Clams or cockels, return to boil the immediately drain and set aside to cool. Slice into narrow strips. Blanch spring onions, rinse with cool water. Stir the vinegar into the miso dressing and add the wasabi. mix until smooth. Combine all ingredients. Serve at room temperature.

Yield: 6 servings

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU