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Nuta (ぬた or 饅) is a miso and vinegar based dressing. It is made with miso, vinegar and sugar, with or without Japanese mustard. One of the representative nuta is tuna and shallots (scallions) nuta. It is a great accompaniment for drinks, particularly sake. Miso dressing goes well with many different ingredients and you can be creative.
Tuna and Shallots (Scallions) Nuta
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
Nuta is made with miso, vinegar, and sugar, with or without Japanese mustard. One of the representative nuta is Tuna and Shallots Nuta. It is a great accompaniment for drinks particularly sake.
Recipe Type: Appetiser, Sides
Cuisine: Japanese
Serves: 2 as sides, 4 as appetisers
Author: Yumiko
Ingredients (tbsp=15ml, cup=250ml)
  • 200g (7.1oz) sashimi tuna , cut into 2cm (¾“) cube
  • 2 stems of shallots (scallions), blanched and cut into 4cm (1½”) length
Sumiso Dressing
  • 4 tbsp white miso (note 1)
  • 2 tbsp mirin
  • 2 tbsp rice wine vinegar
  • 1/2 tsp sugar (note 1)
  • 1/2 tsp hot mustard (note 2)
  1. Add all the Sumiso Dressing ingredients, except mustard into a small pot and heat over medium low heat.
  2. Mix well until the dressing becomes smooth without miso lumps and the edge of the sauce starts to bubble. Turn off the heat and let it cool down to at least room temperature. Do not heat too long otherwise the sauce will become too thick (note 3).
  3. Add mustard and mix well.
  4. Add tuna and shallots into the sauce and mix gently to coat well with the sauce.
  5. Serve immediately in small plates or bowls.
Recipe Notes

1. Depending on the type of miso used, the amount of sugar may need to be adjusted. If you use Saikyo miso (white sweet miso), you do not need to add sugar. If you use brown miso, then you need to increase the amount of sugar to 1 teaspoon (see the recipe for Squid with Cucumber and Wakame Nuta). It is also dependant on your preference.

2. It is ideal to use karashi (からし, Japanese mustard) but hot English mustard is also OK.

3. To check the consistency of the sauce, scoop the sauce with a spoon and try to drop the sauce into the pot. It should slowly drop like cold gravy. If it is too thick, add some water.

To cool it down faster, put the dressing in the fridge.