Ingredients for 4 servings
Cabbage (キャベツ / Kyabetsu) 200 g
Salt (塩/ Shio) 4 g
Salt (塩/ Shio) 2 g
White roasted sesame seeds (白炒り胡麻 / Shiro irigoma) 1/2 tbsp
Sesame oil (ごま油 / Goma-abura) 1/2 tbsp
How to Make
1. Chop the cabbage into pieces about 2 cm square.
2. Add the chopped cabbage and 4 g of salt to a plastic bag. Use one hand to hold the bag shut and use your other hand to massage the cabbage. This will cause the cabbage to soften and expel water. Discard the water.
3. Add the seasonings to the bag. Massage the bag to combine the contents well, and then set the bag aside until serving time. In the bag, the cabbage will keep in a refrigerator for three days.
Recipe Developed by Machiko Tateno
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