How to make Urui with vinegared miso

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
うるいの材料

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.
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