Tuna and Chinese Chives with Miso-Cream Cheese Dressing
Simmered ingredients with vinegar and miso sauce is called "nuta" in Japanese. This recipe substitutes cream cheese for vinegar miso sauce.
Photographed by REIKO NANTO
Calorie count is per serving.
Does not include time needed to cool the blanched Chinese chives.
Ingredients (Serves 2)
- 50 g tuna (sashimi/block)
- 1 bunch Chinese chives (100 g)
- 50 g cream cheese
- 1 pack natto (50 g)
- 15 g Shinshu miso
- A pinch of salt
- A dash of soy sauce
Blanch the Chinese chives in a pot of lightly salted boiling water, adding the tougher ends first. Drain and fan to cool. Squeeze out excess moisture and cut into 3 cm lengths.
Chop up the natto.
In a bowl, thoroughly combine the cream cheese, natto and miso using a rubber spatula.
Stir in the chives.
Cut the tuna into 2-3 mm slices and then into 5 mm wide strips. Sprinkle with a dash of soy sauce.
Plate up the cream cheese mixture and top with tuna.