UDO Dressed with Young Leaf of Japanese Pepper and MISO 　　(Udo no Kinome-ae)
1 udo
2 squid (ika)
10 spinach leaves (hourensou)
10 young stems of Japanese pepper (kinome)
	4 tbsp white miso (shiro-miso)		udo	kinome
	3 tbsp sugar (satou)
1. Wash leaves of spinach and boil quickly in hot water. Then rinse in cold water. 2. Mix miso, mirin and sugar. 3. Grind spinach and Japanese pepper in the mortar and add sweetened miso. 4. Peel udo, and cut diagonally, rolling. Keep in water with vinegar, and boil. 5. Remove the tentacles from the squid, and peel off the outer and inner skin. Cut in as same size as the udo and boil in hot water. Then rinse in cold water. 6. Dress udo and squid with sweetned miso. Serves 4