I regularly order vegetables and tofu from Samegawa Village in Fukushima Prefecture. This time I received fresh Urui.
Urui is a vegetable from the Tohoku region that is in season from April to May.
Enjoy the fresh and crispy texture of Urui with vinegared miso.
INGREDIENTS: 2 servings
- 130g (4.6oz) Urui
Seasoning
- 1 Tablespoon miso
- 1/2 Tablespoon sugar
- 1/2 Tablespoon rice vinegar
INSTRUCTIONS
STEP
Boil Urui
- Cut Urui into 4 equal parts.
- Boil plenty of water in a pan. Boil the stems for 15 seconds, and add the leaves and boil for another 5 seconds. Place it in cold water and squeeze it with your hands to drain well.
- Cut into about 4cm (1.5 inch) lengths.
STEP
Make vinegared miso
- Mix Seasoning (miso, sugar, and rice vinegar) to make vinegared miso.
STEP
Pour vinegared miso
- Squeeze Urui to drain and serve on the plate. Pour vinegar miso on Urui.
