the host of this show "Cooking with Dog."

Let's cook the scallions.

Pinch off the tips of the scallions in order to prevent them from bursting wide open in the boiling water.

Immerse the white part in the boiling water for 30 seconds. 6 00:00:32,474 --> 00:00:36,729 When they become wilted, cook the green part for 10 to 15 seconds.

Remove and place the scallions on a mesh strainer.

Quickly cool them down with a paper fan.

Line up the scallions by their end roots on the cutting board.

Remove the roots and cut the scallions into around one and half inch pieces.

Scrape the scallions from the roots to the top in order to squeeze out the excess gell.

Let's toast the Aburaage (Deep-Fried Thin Slice of Tofu).

Press the aburaage against the paper towel and remove the excess oil.

Roast the aburaage on the cooking grid.

Flip it over several times and brown the surface until crispy.

Place the aburaage on the cutting board and cut it in half.

Chop it into ¼ inch strips.

Slice the boiled octopus into ⅛ inch slices.

Let's make the Karashi Sumiso (Japanese mustard, vinegar and miso sauce).

Mix the sugar and vinegar in a bowl.

When the sugar is completely dissolved,

add the white miso

and karashi (Japanese Mustard) and stir the mixture thoroughly.

Add the chopped scallions to the mixture and lightly mix.

Add the octopus slices

and aburaage

and toss to coat.

Serve the Karashi Sumisoae in a dish.

Finally, press the kinome leaves on your hand in order to increase its aroma

and use them for garnish.

Please enjoy the Karashi Sumisoae as soon as possible,

otherwise it will become mushy

and the color of the scallions will be ruined from the acid of the vinegar.

White miso is low in salt

so reduce the amount of miso if you are using regular miso.

Good luck in the kitchen!