Coleslaw, Japanese-Style

Recipe Coleslaw, Japanese-Style

The Japanese mustard creates the Japanese-style flavor.

Wash spring cabbage with water and cut into 1.5 cm(2 inches) cubes.

Step 1

Peel cucumber skin to make vertical stripes using a peeler or the like. Cut into 4 lengthwise, then cut into 1 cm(0.4 inch) width.

Cut spring onion and chikuwa (fish paste shaped into a tube and grilled) into the size same as cucumber.

Put spring cabbage, cucumber, spring onion and salt in antimicrobial plastic bag. Blow up the bag, hold the mouth of the bag tightly and shake so that all the ingredients are dusted with salt.

Step 1

Remove air from the bag and rub the ingredients briefly. Tie the bag at the top and leave until the moisture is removed from the ingredients (for approx. 10 minutes).

Step 2

Wring out excess moisture from (2). Add chikuwa and ingredients for the and mix well. Chill in the refrigerator until serving. Arrange in bowl and garnish wish aonori (green seaweed) flakes..

Step 3

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