30 calories (1/2 of recipe); 1.3 g protein; 0.3 g fat; 6.4 g carbohydrate; 4.4 g net carbs; 104 mg sodium; 0 mg cholesterol; 2.0 g fiber
For nuta/sumiso dressing
1 tsp miso
2/3 tsp rice vinegar
2/3 tsp sugar
1/2 tsp dashi
Mix all ingredients for nuta dressing.
Cut nobiru into 4-5 cm.
Bring to boil plenty of water, and blanch noribu.
First put white ends into briskly boiling water, count to 10 or 15, then add green sections.
When cool (at least room temperature), squeeze out excess water, and place in a prep bowl.
- Nuta (nuta-ae) is a type of sumiso-ae [dishes with vinegar miso dressing], and often features a combination of green onion or chives and seafood (calamari, scallops, tuna; raw or lightly cooked). Wakame seaweed is often added. When made with only one type of ingredient, it is typically the vegetable, as above. For the dressing, sometimes karashi Japanese mustard is added.
- Ingredients of sumiso-ae can be broader and do not necessarily include green onion type vegetables.
- Nuta is said to be a shortened form of numata [swampy rice paddies]. The dish took the expression as its name because of the dressing's swampy look ... not a very charming story, but the dish is tasty ...
- Dashi in the above recipe is optional; I add it to reduce overall sodium content by not using more dressing.
- Microwaving the dressing is also optional. Cooking ingredients for the dressing results in a well-blended taste.