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How to Make Octopus Scallion Karashi Sumisoae (Recipe) たことわけぎの辛子酢味噌和え 作り方レシピ

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Published on Jun 12, 2010

Ingredients for Karashi Sumisoae (serves 2) たことわけぎの辛子酢味噌和えの作り方 字幕表示可
100g Wakegi - Scallions (3.53 oz)
50g Boiled Octopus for Sashimi (1.76 oz)
1/2 Aburaage - Deep-Fried Thin Slice of Tofu
1/2 tbsp Sugar
1/2 tbsp Vinegar
1 tbsp Shiromiso - White Miso
1/2 tsp Karashi - Japanese Mustard

* Cooking the scallions in boiling water may cause them to burst wide open so please be careful when you are cooking them.

<材料>2人分
・わけぎ:1/2束(100g)
・茹でだこ(刺身用:50g
・油揚げ:1/2枚

・砂糖:大1/2
・酢:大1/2
・白みそ:大1
・練り辛子(和辛子):小1/2

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