Sunday, April 18, 2010

Hide's Nuta and Sugaki

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While in Seattle, we were treated to the most wonderful appetizers at Hide and Reiko Obatake's house.  We are big fans of Hide's healthy Japanese cooking.  He made Nuta and Sugaki, two dishes we had never tasted before, which were incredibly delicious. Both dishes included seafood in light delicate sauces with the very freshest ingredients.  Nuta (pictured above) is sashimi-grade seafood swimming in a miso salad dressing with green onions.  Its name, "Nuta", originated from "Numa" which means muddy pond and Ta" for rice field because of its appearance from the miso dressing.

2-4 green onions
Assorted sashimi-grade seafood:  tako, ika, maguro (diced), clams, white fish (like red snapper)
2 T white miso
2 T mirin
1 T rice vinegar
1 tsp sugar
1/2 tsp mustard

To make the miso dressing, combine the white miso, mirin, rice vinegar, sugar and mustard. Boil the green onions in hot water for about 5-6 minutes.  Cool to room temperature, then cut into 2" strips.  Cut the seafood into bite-size pieces.  In a medium saucepan, boil water, then cook the seafood for 3 SECONDS, then transfer to ICED WATER to stop the cooking process.  Wipe off the water from the seafood, then mix the seafood with the miso dressing and green onions in a serving bowl.  You can add also add as an option: shirataki, wakame, boiled daikon or carrots.

Sugaki (pictured here) is a vinegared oyster.  I had never been fond of oysters, but found I could not stop eating them.  They were small in size, tender and so delicate in flavor.  The ingredients are simply your favorite Ponzu sauce, mixed with shredded daikon.  What made this dish so special was the freshness of the YEARLING oysters.

Yearling oysters
Ponzu sauce
Daikon, shredded
Lemon, thinly sliced
Green onions, finely chopped

Mix all ingredients together in a large serving bowl.  Enjoy!

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