Komatsuna and Wakame with Snapper Miso Vinaigrette
Product Used in This Recipe:
Ingredients（Serves 1）
| Shuetsu Tai Miso (Snapper Miso) | 20g |
|---|---|
| Nagonegi (Japanese long onion) | 25g |
| Dried wakame seaweed | 8g(水戻し後) |
| Brewed or Rice Vinegar | 1 tsp |
| Komatsuna (Japanese mustard spinach) | 1 stalk |
| Salt (for boiling) | 1 pinch |
How to Make
- In a small bowl, combine the Tai Miso and vinegar. Mix well to create the vinaigrette (Sumiso) dressing.
- Bring a pot of water to a boil and add the salt. Blanch the komatsuna and the long onion separately until tender-crisp.
- Drain the vegetables, refresh in cold water (optional), and squeeze tightly to remove all excess water. Cut them into 3–4 cm (approx. 1.5 inch) lengths.
- Arrange the rehydrated wakame, komatsuna, and long onion on a plate. Drizzle the Tai Miso vinaigrette (from step 1) over the top to finish.