Green Onion and Firefly Squid with Vinegared MISO (Wakegi to Hotaru-ika no Teppai)
2 packs firefly squid (hotaru-ika)
300g green onion (wakegi)
	1 tsp mustard (karashi)
	60g white miso (shiro-miso)
	1 tbsp sugar (satou)		hotaru-ika	wakegi
	1or 2 tbsp vinegar (su)
	2 tbsp sesame seeds (goma)
1. Wash green onion and cut root away. 2. Cut green onion into 4cm long pieces and boil in hot water. 3. Soak firefly squid in vinegar. 4. Roast sesame seeds until they sputter and grind in a mortar until half ground. Add mustard, white miso and sugar to sesame seeds and add vinegar little by little. 5. Add firefly squid and green onion to vinegared miso. Serves 4