March/April is a busy time of the year, this is the end of the fiscal and academic year and the beginning of the new one. It is usually busy at work, with graduation ceremony, budget closing, preparation of the lectures, and new students arrival. It is also A.’s birthday and the time when cherry trees are blooming. The season also to say goodbye to winter and to mushrooms, cabbage, leek and sweet potatoes and welcome all the new spring vegetables. Last week we also had the visit of friends from Germany and Though I was busy I wanted to cook something Japanese and seasonal. Luckily I found some udo, and I remembered a nice recipe with white miso. And since I has some dried hijiki I added them to the preparation (wakame is also great, but I preferred hijiki for the black & white effect. It is a very simple recipe, delicious with very typical Japanese flavors.
Udo with white miso dressing
– 1 udo
– 20g of dried hijiki, or wakame (optional)
– 2tbs of white miso
– 1tbs of sake
– 1tsp of brown sugar
– 1tbs of white vinegar (for removing the bitterness of the udo)
Cut the udo in 4cm pieces. Peel them and slice them finely. If the udo is really large cutting them in half is better. In a large bowl put 500ml of water and the vinegar, add the udo and once in a while give a turn.
In a bowl of tepid water add the hijiki or the wakame to rehydrate them.
In a small pan add the white miso the sugar and the sake and cook at low medium heat while stirring until creamy liquid.
Drain the udo, the hijiki, put in a bowl and stir well, add the miso dressing, stir again and serve.
