Tue. 14:55 - 15:00 (UTC)
<Repeats> 20:55 / Wed. 2:55 (UTC) Sat. 1:55 - 2:00 (UTC)
<Repeats> 7:55 / 13:55 / 19:55 (UTC)
- Ingredients (Serves 4)
- * 250g cabbage
* 2 myoga ginger
* 1 piece ginger
* 10 leaves shiso leaves (green perilla)
* 2 tbsp simmered sansho Japanese pepper
* 1 tbsp vegetable oil
* 1/4 cup/50g vinegar
* sugar -- a little
* salt -- a little
* light soy sauce -- a little
* 4 tbsp roasted black sesame seeds
* pepper -- a little
1 Cut out the hard core of the cabbage. Roll up the leaves and shred them. Soak the shredded cabbage in ice water for 5 minutes.
2 Peel the ginger and cut it into fine strips.Cut the myoga into fine strips.
Cut the shiso leaves into fine strips.Mix everything together. Soak it in cold water with ice to make it crisp.
3 Drain it well using a salad spinner.
Keep it refrigerated until just before serving.
Put the shredded cabbage in a large bowl with the oil. Add the ginger, sugar, salt, light soy sauce, pepper and toss it well.
4 Add the simmered sansho Japanese pepper and roasted black sesame seeds.