2013jan 177
Chinese Cabbage and Carrot Shiokojizuke (top) Tempura and Udon (bottom)

【Ingredients】 (5 Servings)
Chinese cabbage ……3 leaves (250g) (8.8oz)
Carrot……1/5 (40g) (1.4oz)
White roasted sesame……1tsp

【How to Make】
① Cut the Chinese cabbage (hakusai) leaves. For each leaf, separate the center stem section from the rest of the leaf and cut it into thin strips. Rough cut the rest of the leaf. Cut the carrot (ninjin), into thin strips.
② Put the hakusai and carrot into a plastic bag, add the shiokoji, mix, and set aside for at least 10 minutes. Once the hakusai and carrot soften a bit, massage the bag to help the flavors mix and work their way into the hakusai and carrot.
③ Add the vinegar (su) to adjust the flavor. Transfer to a bowl, arrange, and top with the white roasted sesame.

Recipe Developed by: Machiko Tateno