This is a made-from-leftover dish and very similar to but since 茗荷, this is a preview of the myouga dishes to come. We (in lemon zest, olive oil, fresh thyme etc) few days ago but it was not a roaring success. I used this leftover squid, combined with a type of sea vegetable called “” 若布, and cucumber to make this small starter dish. I added the star attraction–a garnish of myouga.
I thinly sliced cucumber (American mini cucumber) and salted the slices. I squeezed out the excess moisture and lightly dressed it with sushi vinegar. For “wakame”, after re-hydration, I squeezed out the excess water and also lightly dressed it with sushi vinegar. Before dressing with a “sumiso” sauce, I again squeezed out excess liquid from both the cucumber and wakame. I sliced the left over grilled squid into thin rings.
Karashi sumiso sauce: This is my with miso (I used red miso this time without any particular reason), sugar and rice vinegar with Japanese hot mustard.
After dressing everything in the sumiso, I garnished with a perilla leaf, sliced Campari tomato, and fresh myouga (just a cameo appearance of myouga here). Because of the karashi sumiso, the squid tasted better and the myouga has such a unique taste it really added to the dish.
We are still waiting for the myouga to get a bit larger.