Octopus Scallion Karashi Sumisoae Oriental Style
|Scallions||3 1⁄2 Ounce (100 Gram, Wakegi)|
|Boiled octopus||1 3⁄4 Ounce (50 Gram, For Sashimi)|
|Aburaage||1⁄2 , deep fried|
|Thin tofu slice||1|
|Shiromiso||1 Tablespoon (White Miso)|
|Japanese mustard||1⁄2 Teaspoon (Karashi)|
1. Pinch the tip of the scallions in order to prevent them bursting wide open in the boiling water.
2. Immerse the white side of the scallion in boiling water for 30 seconds.
3. When they become wilted cook the green part for 10-15 seconds.
4. Remove them and place on a cooling rack, use a paper fan to cool them quickly.
5. Place the scallion on the cutting board and scrape the scallion from the root to the tip to squeeze out excess gel.
6. Remove the roots and cut the scallion in 1 ½ inch pieces.
7. Press the aburaage on a paper towel and remove the excess oil.
8. Roast the aburaage over cooking grill. Flip it several times and brown until crispy.
9. Place the aburaage over cutting board and chop it into half. Chop iy into ¼ inch strips.
10. Slice the boiled octopus for sashmi into 1/8 inch slices.
11. To make karashi sumiso, mix sugar and vinegar in a bowl.
12. When the sugar is completely dissolved, add the miso and karashi and mix it thoroughly.
13. Add the chopped scallion to the mixture and lightly mix.
14. Add the octopus slices and the aburrage to the sumiso and toss to coat.
15. Serve the karashi sumiso in a plate and press the kinome leaves with hands to increase aroma and granish the dish.
16. Please enjoy karashi sumiso as soon as possible because the dish will become mushy and the color of the scallion will be ruined with the acid of the vinegar.