Tsuruna to hotate no karashisumiso-zoe / New Zealand spinach and scallops with mustard-vinegar-miso dressing
A great little dish for a meal or with sake. The pungent spiciness of karashi mustard packs a real punch. Tom’s current favorite dish.
<Ingredients>
Large handful tsuruna New Zealand spinach
4 sea scallops
Pinch salt (for blanching tsuruna; not in photo)
For karashisumiso dressing
1 tbsp miso
2 1/2 tsp rice vinegar
2 tsp sugar
2 tsp dashi
1 tsp karashi mustard
<Directions>
1.
Mix karashi and dashi well.
Mix miso, rice vinegar, sugar and karashi-dashi mixture.
Microwave for 25-30 seconds, checking and stirring often.
Let cool.
2.
Bring a full pot of water to boil, add pinch salt, and blanch tsuruna, stems first.
After one minute, remove from boiling water, and spread on a zaru strainer or plate to cool. (Or put in ice water if in a hurry.)
3.
When cool, squeeze out excess water, cut into 3-4 cm, squeeze out excess water again, and place in individual bowls.
4.
Grill scallops until lightly brown.
Place next to tsuruna.
5.
Pour karashisumiso over.
<Notes>
<Ingredients>
Large handful tsuruna New Zealand spinach
4 sea scallops
Pinch salt (for blanching tsuruna; not in photo)
For karashisumiso dressing
1 tbsp miso
2 1/2 tsp rice vinegar
2 tsp sugar
2 tsp dashi
1 tsp karashi mustard
<Directions>
1.
Mix karashi and dashi well.
Let cool.
2.
Bring a full pot of water to boil, add pinch salt, and blanch tsuruna, stems first.
3.
When cool, squeeze out excess water, cut into 3-4 cm, squeeze out excess water again, and place in individual bowls.
4.
Grill scallops until lightly brown.
5.
Pour karashisumiso over.
<Notes>
- Heating karashisumiso ensures that ingredients blend well, but if in a hurry, this step can be skipped.
- Karashisumiso can be prepared in advance and kept in the fridge.
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