Sugar (2 tablespoons only if the miso is not very salty)
For eating this way in vinegar miso sauce, cut the squid into thirds and leave the legs as-is before boiling. See (Recipe ID: 2336437) for boiling instructions.
Cut up the par-boiled squid into easy to eat pieces. (If you have elderly people in your family, you may want to cut everthing up into small pieces.)
Add a pinch of salt into a pan of boiling water. Cut the green onion into 3-5cm long pieces and cook in the boiling water. (It can be water that's been boiled once and brought back to a boil.)
Drain into a colander, and fix the pretty green color by dunking into a bowl of ice water.
Squeeze out the green onion tightly and set aside.
Make the vinegar miso sauce. I used some country style miso that I had on hand.
Mix the sauce ingredients together well. Add the squid and green onion, and mix until well combined.
Story Behind this Recipe
I love cold seafood and vegetables with vinegared miso. I also make it with squid or cured horse mackerel.
You can make this with the miso you already have in stock. I made it with a country-style miso that we received as a gift. The ingredients vary a little depending on how salty the miso is. Don't add all the seasoning ingredients at once; taste as you add them for the best results.