RecipeUdo Herb with Vinegar and Miso Dressing


1 udo stem, peeled
Equal amounts of miso and vinegar Dashi (broth) to taste Water to taste Vinegar to taste


1Remove the leaves and cut the stem in 4-5-cm long pieces.

2Peel and cut the stem into rectangles of 4×1×0.2 cm (use the tanzakugiri style of cutting food).

3Dip them for 20-30 minutes in an ample amount of water with a splash of vinegar to remove the impurities.

4Add a small amount of dashi (broth) to the miso and vinegar mixture.

5Drain the udo stems, place on a dish and dress with the vinegar and miso sauce… Itadakimasu!

6*The peels of the stem in the “Kimpira with Udo Peels” recipe ( *How to prepare dashi (broth), see

Liquid Measures:
1 cup = 200ml = 6.76 fl oz
1 tablespoon = 15ml = 0.5 fl oz
1 teaspoon = 5ml = 0.16 fl oz

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