Cucumber Sumiso Ae (Vinegar miso dressing)

Cucumber Sumiso Ae (Vinegar miso dressing)（きゅうりの酢みそ和え）

What kind of dish is Cucumber Sumiso Ae?

sumiso = vinegar and miso dressing 　 ae = mix

“Cucumber Sumiso Ae” is a dish of gizzard, cucumber, and wakame seaweed tossed in sumiso.

Sumiso is a sauce made of vinegar, miso, and sugar. Sumisoae is also called “nutaae”.

Sumiso ae is a very popular home-cooked dish in Japan.

A wide variety of ingredients are used, including vegetables such as rape blossoms, spinach, cucumber, and green onions, seaweed such as wakame seaweed, and seafood such as octopus, squid, and clams.

However, sumiso ae made with gizzards is rare.Gizzards are one of the healthiest ingredients, being low in fat and high in protein.

Be sure to give this recipe a try.

Cooking tips

• Using wild vegetables and kinome (Sansho leaves) gives a seasonal feel and makes it more luxurious.
• If seafood or rape blossoms are used, it is common to add a little karashi (Japanise mustard).
• The best type of miso to use is white miso. It has a mellow flavor and texture, and blends well with other ingredients.
• Depending on the type of miso, the taste, saltiness, and richness will be completely different. Please refer to the recipe and mix it according to your preferences.
• Also, when mixing miso with ingredients, mix it just before serving. If the salt in the miso takes away the moisture from the food, the flavor will be diluted.

NUTRITION FACTS : Gizzard with vinegared miso sauce (sumiso ae)

INGREDIENTS : Gizzard with vinegared miso sauce (sumiso ae)（6SERVINGS）

• gizzard 100g
• wakame seaweed 6g
• cucumber 200g
• salt 2g
• ☆white miso 50g
• ☆vinegar 20g
• ☆sugar 20g
• ☆mirin 20g

I used what is labeled “nama wakame” at the supermarket.
This is dried wakame that has been rehydrated in water. The texture is better if you buy what is labeled “nama wakame” at the supermarket than if you rehydrate commercially available dried wakame at home.

How to make Gizzard with vinegared miso sauce (sumiso ae)

To enjoy gizzards, it is essential to prepare them properly before cooking. Gizzards have two parts connected by a thin membrane. This membrane is tough, so it should be removed. Also, gizzards are thick and difficult to cook all the way through, so it is best to slice them thinly. 　Please watch the video to learn how to prepare gizzards.

1. Cut off the white parts of the gizzards with a knife.
2. Scrape off the white parts of the gizzard with a knife. Gizzards are elastic, so doing this allows them to cook quickly and make them easier to eat.
3. Place the gizzards in boiling water and once cooked, transfer to a colander.
4. Do not rinse the gizzards with water; wait until they cool.
5. Wash the wakame with water. (If you are using dried wakame, soak it in water for a few minutes, rinse it, and squeeze out the water.)
6. Slice the cucumber into 1.3 mm slices using a slicer.
7. Rub salt into the cucumber, wait 10 minutes, and squeeze out the water well.
8. Combine the miso, vinegar, sugar, and mirin.
9. Chill the gizzards, wakame, cucumber, and sauce in the refrigerator and mix just before serving.

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