Japanese Nuta with Negi and Wakame Recipe

Nuta are traditional Japanese side dishes dressed with sumiso (vinegar miso sauce). Various seafood, seaweed, and negi are commonly used in nuta dishes. It's named after its slimy texture.
About Japanese Sunomono
Wakame Seaweed Sunomono Recipe

Ingredients:

• 1 negi, cut into quarters lengthwise
• 1 oz dehydrated wakame seaweed, cut into 1 1/2 inch length
• 2 Tbsp rice vinegar
• 1 1/2 Tbsp miso
• 1 1/2 Tbsp sugar

Preparation:

Boil negi for one minute. Drain and cool. Meanwhile, mix miso, sugar, and rice vinegar in a small bowl. Cut boiled negi into bite size pieces. Put negi and wakame in a bowl and dress with miso vinegar sauce.
*makes 2 servings

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