Blanched Scallions And Aburaage In A Miso Vinegar Sauce (Nuta) Recipe by cookpad.japan
 cookpad.japan @cookpad_jp Although "nuta" is tasty with squid or octopus, I recommend trying it with aburaage, since it's aromatic and budget-friendly. There's absolutely nothing to it. Just be careful not to burn the aburaage The karashi is optional. Recipe by uronn Although "nuta" is tasty with squid or octopus, I recommend trying it with aburaage, since it's aromatic and budget-friendly. There's absolutely nothing to it. Just be careful not to burn the aburaage The karashi is optional. Recipe by uronn Blanched Scallions and Aburaage in a Miso-Vinegar Sauce (Nuta) Share its first Cooksnap! Although "nuta" is tasty with squid or octopus, I recommend trying it with aburaage, since it's aromatic and budget-friendly. There's absolutely nothing to it. Just be careful not to burn the aburaage The karashi is optional. Recipe by uronn Although "nuta" is tasty with squid or octopus, I recommend trying it with aburaage, since it's aromatic and budget-friendly. There's absolutely nothing to it. Just be careful not to burn the aburaage The karashi is optional. Recipe by uronn Ingredients 4 servings 1 large bunch Green onions 1 Aburaage 1 tbsp ◎Ground sesame seeds 1 tbsp ◎Sugar 3 tbsp ◎White miso 2 tbsp ◎Vinegar 1 and 1/2 teaspoons ◎Japanese mustard (paste) 1 large bunch Green onions 1 Aburaage 1 tbsp ◎Ground sesame seeds 1 tbsp ◎Sugar 3 tbsp ◎White miso 2 tbsp ◎Vinegar 1 and 1/2 teaspoons ◎Japanese mustard (paste) Cooking Instructions 1 I received a bunch of scallions. In fact, it was 5 times this amount! 2 I used about this much; it's about equivalent to 2 store-bought bunches. 3 Blanch and chop into bite-sized pieces. 4 Sear the aburaage over a grill until lightly browned, then slice into bite-sized pieces. 5 Combine the ◎ seasoning ingredients and blend until even. 6 Toss in the scallions and aburaage until well coated. 7 Ready to serve! 1 I received a bunch of scallions. In fact, it was 5 times this amount! 1 I received a bunch of scallions. In fact, it was 5 times this amount! 2 I used about this much; it's about equivalent to 2 store-bought bunches. 2 I used about this much; it's about equivalent to 2 store-bought bunches. 3 Blanch and chop into bite-sized pieces. 3 Blanch and chop into bite-sized pieces. 4 Sear the aburaage over a grill until lightly browned, then slice into bite-sized pieces. 4 Sear the aburaage over a grill until lightly browned, then slice into bite-sized pieces. 5 Combine the ◎ seasoning ingredients and blend until even. 5 Combine the ◎ seasoning ingredients and blend until even. 6 Toss in the scallions and aburaage until well coated. 6 Toss in the scallions and aburaage until well coated. 7 Ready to serve! 7 Ready to serve! Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on April 17, 2014 09:13 A collection of the best recipes from the Cookpad Japan community, translated into English! Comments Similar Recipes Spring Cabbage and Aburaage with Mustard Soy Sauce Spring Cabbage and Aburaage with Mustard Soy Sauce I ate this a lot growing up in my parents' home! My grandma used to boil the cabbage, but I save time by microwaving. If you're serving this to adults only, add plenty of mustard - it tastes better. !(^^)! My microwave is 600W. Please adjust the cabbage cooking time depending on the wattage of your microwave as well as the mount of cabbage. I think it's best if you don't over-cook the cabbage, since you can enjoy the flavor better. ♪ If you're using regular main-season cabbage, I think it's best to julienne it finely. Recipe by rie-tin cookpad.japan Aburaage and Enoki sin Ponzu Sauce Aburaage and Enoki sin Ponzu Sauce I love seasoning enoki mushrooms with ponzu and I also love it with the crispy texture of fried tofu as well. I thought that combining the two would make it very tasty. Do not overboil the enoki and remove as much moisture as possible. Make the tofu crispy! Once you add the enoki mushrooms, the fried tofu will soak up the water and becomes soggy, so I recommend making it just before serving. Recipe by Ponzu shokunin nao cookpad.japan Fried Pork and Aburaage Spirals with Ankake Thick Sauce Fried Pork and Aburaage Spirals with Ankake Thick Sauce I wasn't sure if there would be enough meat for four people just by frying it, so I decided to use it together with aburaage that I always have in the freezer. Additonal points: I rolled the meat in katakuriko in Steps 2 and 3, but it's not really necessary since it'll stick together without it. Remove the excess oil and squeeze well! If you skip this, you'll notice the distinctive smell of the aburaage and it'll taste a bit funny. Be sure to check out Steps 3 and 4 well. Spoon on the piping hot ankake sauce just before serving. The size of the meat will be different according to how it's cut, but generally, each roll needs 3-4 slices of thinly cut pork or 4-5 slices of pork belly. Recipe by Shijimi24 cookpad.japan Miso Soup with Asparagus and Aburaage Miso Soup with Asparagus and Aburaage I got a lot of asparagus from my parents and put it in the miso soup. It was delicious. Adjust the boiling time according to the width of the asparagus. After you add the miso, turn off the heat just before it starts to simmer. It may be too subtly flavored... adjust the seasoning as you like. Recipe by Tsutsukumi cookpad.japan Miso Soup with Sweet Onion and Aburaage Miso Soup with Sweet Onion and Aburaage My grandmother used to make this miso soup with sweet onion and aburaage. She also used to put eggs in this miso soup. I adjusted my grandmother's seasoning to my taste. You can add all the dashi stock powder in one go. Adding it in two batches gives this dish more flavour. For 2 servings. Recipe by Akai denwa cookpad.japan Korean-Style Sesame Seasoned Burdock with Chili Pepper and Vinegar Miso Sauce Korean-Style Sesame Seasoned Burdock with Chili Pepper and Vinegar Miso Sauce This chili pepper miso sauce with vinegar is a variation of the Korean "Chogochujang" sauce, which is often used for sashimi and seasoning for other dishes. I uploaded this recipe because when I combined the leftover sauce with some burdock, it came out really tasty. You can use the sauce with fresh or boiled vegetables, boiled meat (chicken or pork), or sashimi. It's really delicious and very convenient to make a lot so that you have it in stock. The main point is to thoroughly remove all of the water from the burdock after boiling. This recipe uses Korean brand powdered chili pepper, but if you can't get any, you can use ichimi chili pepper powder. But Japanese chili pepper is really spicy, so adjust it to taste. You can also adjust the amount of vinegar and sugar. Recipe by Heartful Kitchen Rei cookpad.japan Spring Cabbage and Aburaage with Mustard Soy Sauce Spring Cabbage and Aburaage with Mustard Soy Sauce I ate this a lot growing up in my parents' home! My grandma used to boil the cabbage, but I save time by microwaving. If you're serving this to adults only, add plenty of mustard - it tastes better. !(^^)! My microwave is 600W. Please adjust the cabbage cooking time depending on the wattage of your microwave as well as the mount of cabbage. I think it's best if you don't over-cook the cabbage, since you can enjoy the flavor better. ♪ If you're using regular main-season cabbage, I think it's best to julienne it finely. Recipe by rie-tin cookpad.japan Spring Cabbage and Aburaage with Mustard Soy Sauce Spring Cabbage and Aburaage with Mustard Soy Sauce I ate this a lot growing up in my parents' home! My grandma used to boil the cabbage, but I save time by microwaving. If you're serving this to adults only, add plenty of mustard - it tastes better. !(^^)! My microwave is 600W. Please adjust the cabbage cooking time depending on the wattage of your microwave as well as the mount of cabbage. I think it's best if you don't over-cook the cabbage, since you can enjoy the flavor better. ♪ If you're using regular main-season cabbage, I think it's best to julienne it finely. Recipe by rie-tin cookpad.japan Aburaage and Enoki sin Ponzu Sauce Aburaage and Enoki sin Ponzu Sauce I love seasoning enoki mushrooms with ponzu and I also love it with the crispy texture of fried tofu as well. I thought that combining the two would make it very tasty. Do not overboil the enoki and remove as much moisture as possible. Make the tofu crispy! Once you add the enoki mushrooms, the fried tofu will soak up the water and becomes soggy, so I recommend making it just before serving. Recipe by Ponzu shokunin nao cookpad.japan Aburaage and Enoki sin Ponzu Sauce Aburaage and Enoki sin Ponzu Sauce I love seasoning enoki mushrooms with ponzu and I also love it with the crispy texture of fried tofu as well. I thought that combining the two would make it very tasty. Do not overboil the enoki and remove as much moisture as possible. Make the tofu crispy! Once you add the enoki mushrooms, the fried tofu will soak up the water and becomes soggy, so I recommend making it just before serving. Recipe by Ponzu shokunin nao cookpad.japan Fried Pork and Aburaage Spirals with Ankake Thick Sauce Fried Pork and Aburaage Spirals with Ankake Thick Sauce I wasn't sure if there would be enough meat for four people just by frying it, so I decided to use it together with aburaage that I always have in the freezer. Additonal points: I rolled the meat in katakuriko in Steps 2 and 3, but it's not really necessary since it'll stick together without it. Remove the excess oil and squeeze well! If you skip this, you'll notice the distinctive smell of the aburaage and it'll taste a bit funny. Be sure to check out Steps 3 and 4 well. Spoon on the piping hot ankake sauce just before serving. The size of the meat will be different according to how it's cut, but generally, each roll needs 3-4 slices of thinly cut pork or 4-5 slices of pork belly. Recipe by Shijimi24 cookpad.japan Fried Pork and Aburaage Spirals with Ankake Thick Sauce Fried Pork and Aburaage Spirals with Ankake Thick Sauce I wasn't sure if there would be enough meat for four people just by frying it, so I decided to use it together with aburaage that I always have in the freezer. Additonal points: I rolled the meat in katakuriko in Steps 2 and 3, but it's not really necessary since it'll stick together without it. Remove the excess oil and squeeze well! If you skip this, you'll notice the distinctive smell of the aburaage and it'll taste a bit funny. Be sure to check out Steps 3 and 4 well. Spoon on the piping hot ankake sauce just before serving. The size of the meat will be different according to how it's cut, but generally, each roll needs 3-4 slices of thinly cut pork or 4-5 slices of pork belly. Recipe by Shijimi24 cookpad.japan Miso Soup with Asparagus and Aburaage Miso Soup with Asparagus and Aburaage I got a lot of asparagus from my parents and put it in the miso soup. It was delicious. Adjust the boiling time according to the width of the asparagus. After you add the miso, turn off the heat just before it starts to simmer. It may be too subtly flavored... adjust the seasoning as you like. Recipe by Tsutsukumi cookpad.japan Miso Soup with Asparagus and Aburaage Miso Soup with Asparagus and Aburaage I got a lot of asparagus from my parents and put it in the miso soup. It was delicious. Adjust the boiling time according to the width of the asparagus. After you add the miso, turn off the heat just before it starts to simmer. It may be too subtly flavored... adjust the seasoning as you like. Recipe by Tsutsukumi cookpad.japan Miso Soup with Sweet Onion and Aburaage Miso Soup with Sweet Onion and Aburaage My grandmother used to make this miso soup with sweet onion and aburaage. She also used to put eggs in this miso soup. I adjusted my grandmother's seasoning to my taste. You can add all the dashi stock powder in one go. Adding it in two batches gives this dish more flavour. For 2 servings. Recipe by Akai denwa cookpad.japan Miso Soup with Sweet Onion and Aburaage Miso Soup with Sweet Onion and Aburaage My grandmother used to make this miso soup with sweet onion and aburaage. She also used to put eggs in this miso soup. I adjusted my grandmother's seasoning to my taste. You can add all the dashi stock powder in one go. Adding it in two batches gives this dish more flavour. For 2 servings. Recipe by Akai denwa cookpad.japan Korean-Style Sesame Seasoned Burdock with Chili Pepper and Vinegar Miso Sauce Korean-Style Sesame Seasoned Burdock with Chili Pepper and Vinegar Miso Sauce This chili pepper miso sauce with vinegar is a variation of the Korean "Chogochujang" sauce, which is often used for sashimi and seasoning for other dishes. I uploaded this recipe because when I combined the leftover sauce with some burdock, it came out really tasty. You can use the sauce with fresh or boiled vegetables, boiled meat (chicken or pork), or sashimi. It's really delicious and very convenient to make a lot so that you have it in stock. The main point is to thoroughly remove all of the water from the burdock after boiling. This recipe uses Korean brand powdered chili pepper, but if you can't get any, you can use ichimi chili pepper powder. But Japanese chili pepper is really spicy, so adjust it to taste. You can also adjust the amount of vinegar and sugar. Recipe by Heartful Kitchen Rei cookpad.japan Korean-Style Sesame Seasoned Burdock with Chili Pepper and Vinegar Miso Sauce Korean-Style Sesame Seasoned Burdock with Chili Pepper and Vinegar Miso Sauce This chili pepper miso sauce with vinegar is a variation of the Korean "Chogochujang" sauce, which is often used for sashimi and seasoning for other dishes. I uploaded this recipe because when I combined the leftover sauce with some burdock, it came out really tasty. You can use the sauce with fresh or boiled vegetables, boiled meat (chicken or pork), or sashimi. It's really delicious and very convenient to make a lot so that you have it in stock. The main point is to thoroughly remove all of the water from the burdock after boiling. This recipe uses Korean brand powdered chili pepper, but if you can't get any, you can use ichimi chili pepper powder. But Japanese chili pepper is really spicy, so adjust it to taste. You can also adjust the amount of vinegar and sugar. 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