KitchenNippon

【Ingredients】 (5 servings)
・Celery (セロリ / Serorī) 100g
・Cucumber (きゅうり / Kyūri) 1
・Boiled octopus (茹でタコ / Yudedako) 80g
・Corn (コーン / Kōn) 5tbsp

[Spicy Sumiso （Spicy = ピリから / Pirikara; Sumiso = 酢味噌 / Sumiso）]
・White miso (白味噌 / Shiromiso) 3tbsp
・Vinegar (酢/ Su) 1½tbsp
・Cane sugar (きび砂糖 / Kibizato) 1½tbsp
・Cayenne pepper (一味唐辛子 / Ichimitōgarashi) ¼tsp

＜How to make＞
① Remove the strings from the celery, and slice into thin (2mm) diagonals. Bring a pot of water to a boil, and add a pinch of salt. Boil the celery slices for about 10sec., then transfer to cold water. Use a rolling pin to hit the cucumber just enough to make cracks in it, then use your hands to break the cucumber into bite-size pieces. Slice the octopus into 5mm
② Slice the Octopus into 5mm (little less than 1/4 in.) thicknesses.
③ Add the pirikara miso ingredients to a bowl and mix. Now add the celery, cucumber, octopus, and corn and mix to coat everything evenly with the miso.

Recipe Developed by: Machiko Tateno