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Ingredient
Takuan & Cabbage Ponzu Salad
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Chef :
Hiroko ListonTakuan & Cabbage Ponzu Salad
‘Takuan’ is Japanese pickled Daikon. As ‘Takuan’ is commonly seasoned with Salt, Sugar and Vinegar, it can be a great ingredient for salads. Today I mixed it with Cabbage. I often use boiling kettle water to slightly cook Cabbage, so that I can reduce the volume. You may wish to blanch it in salted water.
Ingredient
Food ration :
4 servings
1 teaspoon
Sugar *optional
1 teaspoon
Chilli Garlic Sauce
1 teaspoon
Sesame Oil
Cooking instructions
* Step 1
Cut Cabbage leaves into 3 to 4cm size. Place them in a colander and pour over boiling hot water to cook them slightly. If you prefer cooking them in a pot, cook only for a very short time only. Cool in cold water, then drain and squeeze to remove excess water.
* Step 2
Combine Ponzu, Sugar, Chilli Garlic Sauce and Sesame Oil in a mixing bowl, add the squeezed Cabbage and mix well. Add extra Ponzu if required.
* Step 3
Add thinly sliced Takuan and mix to combine. Sprinkle with finely chopped Spring Onion and Toasted Sesame Seeds.
Note: if there is a photo you can click to enlarge it
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