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Octopus Scallion Karashi Sumisoae Recipe (Seafood and Vegetables Marinated in Vinegar and Miso)

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We are making Octopus Scallion Karashi Sumisoae, in which the ingredients are marinated in the mixture of Japanese mustard, vinegar and miso. Any seafood for sashimi will go great with this recipe and you should definitely try it out.

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Octopus Scallion Karashi Sumisoae Recipe (Seafood and Vegetables Marinated in Vinegar and Miso)
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Rating: 5
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Course Seafood, Side Dish
Cuisine Japanese
Cook Time 15 minutes
Servings
people
Translator Get Francis Mug
Course Seafood, Side Dish
Cuisine Japanese
Cook Time 15 minutes
Servings
people
Translator Get Francis Mug
Votes: 1
Rating: 5
You:
Please leave a 5 star rating if you like the recipe! 🙂
Add to Meal Plan
Add to Meal Plan:
This recipe has been added to your Meal Plan
Ingredients
  • 100 g Tree Onions (Wakegi) also known as Egyptian walking onions
  • 50 g Boiled Octopus for sashimi
  • 1/2 Aburaage thin deep-fried tofu
  • 1/2 tbsp Sugar
  • 1/2 tbsp Vinegar
  • 1 tbsp White Miso
  • 1/2 tsp Karashi Mustard
  • Kinome Leaves young leaves of sansho pepper
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
Instructions
  1. Let's cook the wakegi green onions. Pinch off the tips of the wakegi leaves in order to prevent them from bursting wide open in the boiling water.
    Let's cook the wakegi green onions. Pinch off the tips of the wakegi leaves in order to prevent them from bursting wide open in the boiling water.
  2. Immerse the white part in the boiling water for 30 seconds.
    Immerse the white part in the boiling water for 30 seconds.
  3. When they become wilted, cook the green part for 10 to 15 seconds.
    When they become wilted, cook the green part for 10 to 15 seconds.
  4. Remove and place the wakegi on a mesh strainer.
    Remove and place the wakegi on a mesh strainer.
  5. Quickly cool them down with a paper fan.
    Quickly cool them down with a paper fan.
  6. Arrange the wakegi on the cutting board with their root ends aligned.
    Arrange the wakegi on the cutting board with their root ends aligned.
  7. Scrape the wakegi from the roots to the top in order to squeeze out the excess gell.
    Scrape the wakegi from the roots to the top in order to squeeze out the excess gell.
  8. Remove the roots and cut the wakegi into 3-4 cm (1.2"-1.6") pieces.
    Remove the roots and cut the wakegi into 3-4 cm (1.2"-1.6") pieces.
  9. Let's toast the aburaage, deep-fried thin slice of tofu. Press the aburaage against the paper towel and remove the excess oil.
    Let's toast the aburaage, deep-fried thin slice of tofu. Press the aburaage against the paper towel and remove the excess oil.
  10. Roast the aburaage on the cooking grid. Flip it over several times and brown the surface until crispy.
    Roast the aburaage on the cooking grid. Flip it over several times and brown the surface until crispy.
  11. Place the aburaage on the cutting board and cut it in half. Chop it into 5-6 mm (0.2") strips.
    Place the aburaage on the cutting board and cut it in half. Chop it into 5-6 mm (0.2") strips.
  12. Slice the boiled octopus into 2-3 mm (0.1") slices.
    Slice the boiled octopus into 2-3 mm (0.1") slices.
  13. Let's make the Karashi Sumiso, Japanese mustard, vinegar and miso sauce. Mix the sugar and vinegar in a bowl.
    Let's make the Karashi Sumiso, Japanese mustard, vinegar and miso sauce. Mix the sugar and vinegar in a bowl.
  14. When the sugar is completely dissolved, add the white miso and karashi, Japanese mustard.
    When the sugar is completely dissolved, add the white miso and karashi, Japanese mustard.
  15. And stir the mixture thoroughly.
    And stir the mixture thoroughly.
  16. Add the chopped wakegi to the mixture and lightly mix.
    Add the chopped wakegi to the mixture and lightly mix.
  17. Add the octopus slices and aburaage and toss to coat.
    Add the octopus slices and aburaage and toss to coat.
  18. Serve the Karashi Sumisoae in a dish.
    Serve the Karashi Sumisoae in a dish.
  19. Finally, smack the kinome leaves in your palms in order to increase its aroma and use them for garnish.
    Finally, smack the kinome leaves in your palms in order to increase its aroma and use them for garnish.
Recipe Notes

Please enjoy the Karashi Sumisoae as soon as possible, otherwise it will become mushy and the color of the wakegi will be ruined from the acid of the vinegar.
Wakegi doesn't have a pungent smell like spring onions and is tender, so it's perfect for this kind of dish. Even if the tips of the leaves are removed, cooking the wakegi in boiling water may cause them to burst wide open so please be careful while cooking.
White miso is low in salt so reduce the amount of miso if you are using regular miso.

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Cooking with Dog is a YouTube cooking show featured by a canine host Francis and a mysterious Japanese Chef whose real name is not disclosed.
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