Green Onions and Wakame Seaweed with “Nuta” Miso Dressing Gluten-Free Recipe

This flavorful, decadent, and traditional gluten free Japanese side dish combines blanched green onions and seaweed with a slightly sweet, rich, and tangy miso dressing.

Green Onions and Wakame Seaweed with “Nuta” Miso Dressing Gluten-Free Recipe

MAKES 1 CUP 
Author Sho Kamio

Ingredients

  • 1 egg yolk
  • 3 tablespoons gluten-free red miso paste
  • 3 tablespoons mirin
  • 1 tablespoon sugar
  • 2 tablespoons unseasoned rice vinegar
  • Pinch of karashi mustard or hot dry mustard
  • 2 bunches green onions, root ends trimmed
  • 1/4 cup dried wakame seaweed, hydrated per the package directions
  • 1/2 teaspoon white sesame seeds

Instructions

  1. In a small bowl, mix together the egg yolk and miso until smooth. Stir in the mirin, sugar, vinegar, and mustard. Refrigerate the dressing until use.
  2. Have ready a large bowl of ice water. Bring a large pot of generously salted water to a boil. Add the green onions and blanch until tender, 2 minutes. Immediately transfer to the ice water, drain to eliminate all excess liquid, and cut into 1-inch pieces.
  3. In a serving bowl, toss the dressing, onions, seaweed, and sesame seeds until combined and serve.

Photography Emma K. Morris

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