This "Mukkyu Hakusai" is a quick pickle with a satisfying crispy texture, somewhere between a salad and a pickle. The savory flavors of garlic and bonito flakes will whet your appetite for this incredibly easy and delicious dish.
Ingredients
Main Ingredients (3-4 servings)
- 1/4 Chinese cabbage (inner yellow part only)
- 1 Dried chili pepper
- 1/2 tsp Grated garlic
- Bonito Flakes (Katsuobushi) (to taste)
Seasonings
- [A] Dashi 300cc (approx. 1 1/4 cups)
- [A] Light soy sauce 2 tbsp
- [A] Mirin (Sweet Rice Wine) 2 tbsp
- [A] Sugar 2 tsp
- [A] Salt 1 tsp
Steps
- In a pot, combine dashi 300cc (approx. 1 1/4 cups), light soy sauce 2 tbsp, mirin (sweet rice wine) 2 tbsp, sugar 2 tsp, and salt 1 tsp.
- Place the pot over heat and bring to a boil.
- Remove from heat, then add 1 dried chili pepper (seeds removed) and 1/2 tsp grated garlic.
- Let the pickling liquid cool down.
- Roughly chop the inner yellow part of the Chinese cabbage into bite-sized pieces. The outer green parts are best for hot pot dishes or cooking, while the inner yellow parts are recommended for quick pickles and salads.
- Place the chopped Chinese cabbage into a resealable plastic bag.
- Pour the cooled pickling liquid into the bag with the cabbage.
- Gently knead the bag from the outside to distribute the pickling liquid evenly. Be careful not to knead for too long to maintain a crisp texture.
- Remove the air from the bag and seal it.
- Refrigerate for 1 hour.
- Transfer to a serving dish and generously drizzle with the pickling liquid.
- Sprinkle with bonito flakes (Katsuobushi) to your liking. You can also add sesame seeds or shichimi togarashi for extra flavor.
- Done.
🚨 レシピの修正をリクエストする
レシピの誤りがありましたらお知らせください。ご協力をお願いします。