Hitomoji no Guruguru (Coiled Scallions with Vinegar Miso)
Quick answer
- Total time
- 25 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 6
About this dish
Blanched wakegi scallions are folded at the white base to form a core, then the green leaves are wound tightly around it into bite-size coils.
Read more
The thick white base goes into the pot ahead of the faster-cooking thin leaves, and that head start keeps the leaves from going limp. Twisting tears the blanched stalks; they are pressed dry from base to tip instead, because leftover water makes the leaves slip, the coils unwind and the dip turn thin. No toothpick holds them; a little sticky sap from the pinched leaf tip glues the end in place. They are served lined up beside a sweet-tart dip of white miso, sugar, vinegar and mirin.
Ingredients
Instructions
- 1
Trim the wakegi roots and remove outer skin and wilted leaves.
Wash each stalk under running water, paying attention to soil trapped around the white bases.
- 2
Bring plenty of water to a boil and add the salt.
Immerse only the white bases for 20 seconds, then lower in the green leaves and blanch 40 to 60 seconds more, removing them while the cores retain a little firmness.
- 3
Cool the blanched wakegi immediately in cold water and drain.
Hold each stalk gently in your palm and press from the base toward the leaf tip to squeeze out water without tearing it.
- 4
Fold each stalk about 5 cm above the white base to form a core.
Wind the green leaf tightly around it into a bite-size coil, then pinch the leaf tip so its sticky liquid seals the end.
- 5
Mix the white miso, sugar, vinegar, and mirin until smooth and the sugar nearly dissolves.
Arrange the scallion coils evenly on a plate and serve the vinegar miso alongside.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
「くまもとのふるさとの食レシピ集 上巻」（熊本県） · Checked: 2026-08-11
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