Octopus Scallion Karashi Sumisoae Oriental Style Recipe Video

Today, we will be making octopus scallion karashi sumisoae, which is marinated in mixture of Japanese mustard, vinegar and miso. Any seafood for sashmi goes great with this recipe and I recommend that you should definitely try it out. So, one can make this recipe using a different seafood and have a variety of dishes. While making octopus scallion karashi sumisoae follow the tips given and you will have a perfect dish.

Summary

Difficulty LevelVery EasyHealth IndexAverage
Servings2Cuisine
CourseTaste
MethodMain Ingredient,

Ingredients

 Scallions3 1⁄2 Ounce (100 Gram, Wakegi)
 Boiled octopus1 3⁄4 Ounce (50 Gram, For Sashimi)
 Aburaage1⁄2 , deep fried
 Thin tofu slice1
 Sugar1⁄2 Tablespoon
 Vinegar1⁄2 Tablespoon
 Shiromiso1 Tablespoon (White Miso)
 Japanese mustard1⁄2 Teaspoon (Karashi)

Directions

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.

Editors Review

This Octopus Scallion Karashi Sumisoae, marinated in the mixture of Japanese mustard, vinegar and miso is a must try for all. Watch the chef prepare this recipe absolutely in the authentic Japanese style in this video. You can make this recipe using a different seafood and have a variety of dishes. The chef also gives some tips to have a perfect dish.
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