Octopus Scallion Karashi Sumisoae

Ingredients for Karashi Sumisoae
(serves 2)

100g Wakegi – Scallions (3.53 oz)
50g Boiled Octopus for Sashimi (1.76 oz)
1/2 Aburaage – Deep-Fried Thin Slice of Tofu
1/2 tbsp Sugar
1/2 tbsp Vinegar
1 tbsp Shiromiso – White Miso
1/2 tsp Karashi – Japanese Mustard