Steps

1. Cut off the core of 1/4 head of cabbage and slice into slightly thick shreds, about 2-3mm wide. (Key Tip!) Slicing them slightly thicker will leave a pleasant texture after blanching.
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2. Finely chop the cut-off core parts that are dirty and use them.
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3. Place the shredded cabbage in a heatproof bowl, pour hot water over it, mix briefly, and blanch for about 30 seconds. (Key Tip!) If using regular cabbage, increase the blanching time by about 30 seconds.
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4. Once the cabbage has softened, drain it in a colander, rinse quickly with cold water, and let it cool down.
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5. Squeeze the cooled cabbage firmly by hand to remove excess water.
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6. (Shirasu Pepper Cabbage) In a separate bowl, mix 1 tbsp Olive Oil, 2 tsp Granulated Consommé, 2 tsp Grated Wasabi, and 1 tbsp Toasted Sesame Seeds.
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7. Add the squeezed 250g Cabbage and 20g Shirasu to the bowl with the seasoned dressing and mix well. Adjust with salt if the flavor is too light.
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8. (Addictive Chinese Cabbage) Soak 3g Dried Wakame Seaweed in lukewarm water for about 5 minutes until rehydrated.
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9. Blanch 1/4 head (250g) Cabbage the same way as for Shirasu Pepper Cabbage, and squeeze out the water.
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10. In a separate bowl, mix 1 tbsp Sesame Oil, 2 tsp Chicken Stock Granules, 2 tsp Vinegar, 1 tsp Sugar, 1 tsp Grated Garlic, and 1 tbsp Toasted Sesame Seeds.
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11. Add the squeezed 250g Cabbage to the bowl with the seasoned dressing.
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12. Shred 4 Crab Sticks and add them.
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13. Squeeze the excess water from the rehydrated wakame, cut it into easy-to-eat pieces, add it, and mix everything well. Adjust with salt if the flavor is too light.
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