A voluminous and exquisite sandwich using plenty of nappa cabbage! By thoroughly squeezing out the water after salting, the bread won't get soggy, and you can enjoy a crisp texture. The richness of the parmesan cheese and mayonnaise enhances the nappa cabbage's umami, creating a warm flavor perfect for winter. This dish is simple yet satisfying, so please give it a try.
Ingredients
Main Ingredients (For 2 sandwiches)
- Nappa Cabbage 200g
- Shokupan (8-slice thickness) 2 slices
- Margarine
- Butter
Seasonings
- Salt 1/4 tsp
- [A] Parmesan Cheese 1 tbsp
- [A] Mayonnaise 2 tbsp
- [A] Japanese Mustard (paste) A pinch
- [A] Coarsely Ground Black Pepper About 5 shakes
Steps
- Cut 200g of Nappa Cabbage in half lengthwise, trim the root end, and thinly slice into 3mm strips.
- Add 1/4 tsp of Salt to the sliced nappa cabbage, knead, and let it sit for about 10 minutes.
- Firmly squeeze out the water from the nappa cabbage that has released moisture. [Key Tip!] It's crucial to squeeze out the water thoroughly so the bread doesn't become soggy.
- To the squeezed nappa cabbage, add 1 tbsp of Parmesan Cheese, 2 tbsp of Mayonnaise, a pinch of Japanese Mustard (paste), and about 5 shakes of Coarsely Ground Black Pepper. Mix well.
- For the 2 slices of Shokupan (8-slice thickness), toast them or use them as is, according to your preference. Toasted slices are used here.
- Spread margarine or butter on the side without grill marks (or on one side of the bread).
- Generously pile the mixed nappa cabbage like a mountain on one slice of bread.
- Place the other slice of bread, with the margarine or butter-spread side facing inwards, to sandwich the nappa cabbage.
- Tightly wrap the assembled sandwich with plastic wrap.
- Cut the wrapped sandwich in half horizontally. You can also cut it into quarters diagonally or crosswise if you prefer.
- Once plated, your Piled High Nappa Cabbage Sandwich is complete.
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