Negi-Nuta (Green Onions with Miso Sauce)

Mrs. Kyuro Okazaki

• SERVINGS 4-6
• 3/4 lb. green onions
• 1 can hokkigai (clam)
• 1/4 cup roasted ground peanuts
• 5 tablespoons miso
• 1/4 teaspoon gourmet powder
• 4 tablespoons sugar
• 6 tablespoons vinegar
• 1 tablespoon juice from clams

Boil green onions in salted boiling water for 3 minutes. Cut in 1 1/4-inch lengths. Add hokkigai, drained and cut into small pieces. Make sumiso by grinding peanuts and miso in suribachi. Add sugar, gourmet powder, vinegar and juice from clams. Grind until well blended. Mix green onions and hokkigai in sauce.

VARIATIONS: Boiled fresh cuttlefish, squid, abalone, fish or dried wakame softened in water, may be substituted for hokkigai.