Mizu-tataki / Tororo ｜ Our Regional Cuisines

1. Use the red root part of the “mizu” (=wild nettle) (about 5cm in length). Fold the “mizu” (=wild nettle) at the edge of the stem and root and peel off the skin. Remove the small roots and wash the vegetable clean. It is okay if some of the peel remains.

2. Place the “mizu” (=wild nettle) on a cutting board and tap it with a rolling pin. It is easier if you place the “mizu” (=wild nettle) inside a thick plastic bag so that the water from the vegetable does not splatter when tapped.

3. Finely chop the “mizu” (=wild nettle) until the texture becomes gooey.

4. Grind the miso in a mortar with a pestle and add the sugar, mirin (=sweet rice wine), and soy sauce to taste. After that, add the chopped “mizu” (=wild nettle) and mix well.

5. Place the above mixture into a dish and sprinkle pieces of seaweed and Japanese leek (chopped and then soaked in water to remove the pungency) on top before serving.