Ika-No-Nuta – *

(*) Squid salad with spring onions.

Cut cuttlefish into four cm wide strips, then score across and across at a distance of four to five mm. Blanch the squid in salted water for two minutes. Rinse cold and cut into six mm wide strips.

Form spring onions in boiling salted water and blanch for about One minute. Quench cold. Cut in half or quarters depending on size.

Soak wakame in cold water. Remove the ribs. Cut wakame into squares about four inches square. Pour boiling hot water over them and rinse when cool.

For the dressing, stir together miso, mirin and dashi in a small frying pan. Heat slowly and simmer over low heat until the paste is glossy. Mix mustard powder with water. Stir the vinegar into the dressing first, then the mustard powder.

Mix the squid, scallions and wakame with the dressing and serve.

(1) Wakame: Large seaweed leaf that resembles nori. Wakame is mainly used for leaf salads. Nori: Dried purple kelp. The fine leaves of this seaweed are dried on a covered wooden frame to form a large leaf. Nori is used for sushi and garnish.

(2) Miso: Soybean paste. A semi-solid paste made from fermented soybeans. It comes in two types: light miso has a sweet taste, and dark miso has a tart flavor. Miso is often used to flavor soups.

(3) Mirin: Sweet rice wine for cooking and seasoning. It is

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