December 14, 2016


I've kept receiving lots of vegetables, such as cabbage, Chinese cabbage, and naga negi, from my father's field, and I've kept consuming them in different ways. One simple way is to put them in miso soup. This morning, I made miso soup with lots of cabbage and naga negi.
Turn off the heat before adding miso and dried wakame.
One way to consume lots of Chinese cabbage is to make kimchi.
While having breakfast this morning, I talked with my father about other ways to consume naga negi. We hit upon a good idea: Making nuta. For lunch today, I made some nuta, using three naga negi and some shucked asari (short-necked clams).

Put them in a container, and microwave for 2-3 minutes until done.
Add some miso and mirin (or sugar).
Nuta usually contains vinegar (or mustard). I asked my father if he wanted me to add sugar and vinegar. He told me to add some sugar but no vinegar.

I asked my father to taste it, and he said the seasoning was OK but wanted the negi to be a little more tender. So, I microwaved for another minute or so.


9895039531 seeandoh said...

This must be a tasty dish with the clams, veggies and sauce.

Hiroyuki said...

seeandoh: Yes, all the ingredinets, clams, naga negi, miso, and mirin (and/or sugar), go very well together.