ASATSUKI NO SUMISO AE
(ASATSUKI WITH MISO VINEGAR DRESSING)
HOW TO MAKE:
Remove the roots of asatsuki, and rinse away the dirt.
Cut the asatsuki into 3cm pieces
In a large pot of boiling water, add a pinch of salt and boil the asatsuki for about 3~5 minutes. Remove from heat and drain well.
In a grinding bowl, add miso, sugar, vinegar, and mirin and mix still smooth. Add in boiled asatsuki and mix well.
You can also add ego (traditional Japanese jelly made from seaweed) and boiled squid to make it even tastier!
It is also good to add karashi mustard into the miso vinegar dressing.
2 tablespoons miso
2 tablespoons sugar
1 tablespoon rice vinegar
1 tablespoon mirin