This is an easy recipe for "Marinated Napa Cabbage with Wasabi" that's made by simply marinating napa cabbage in a wasabi-infused seasoning. Its crispy texture and sharp wasabi kick make it an addictive side dish, perfect with rice or as a snack. This recipe also includes variations and can be made in a large batch for long-lasting enjoyment.
Ingredients
Main Ingredients (Yields a generous portion (1/4 head of napa cabbage))
- Napa Cabbage 1/4 head (500g)
- Bonito Flakes (Katsuobushi) 1 pack
Seasonings
- Salt 20g (4% of napa cabbage weight)
- Vinegar 2 tsp
- Sugar 1 tsp
- Grated Wasabi 1 tbsp
Steps
- Cut off the core from 1/4 head of napa cabbage (500g).
- Cut the larger leaves into bite-sized pieces, about half their original size.
- Cut the napa cabbage into bite-sized pieces, approximately 3cm wide.
- Sprinkle 20g of salt (4% of the napa cabbage weight) over the cut napa cabbage and massage it in thoroughly.
- Place a plate, a heavy frying pan, or a plastic bottle as a weight on top of the salted and wilted napa cabbage. Let it sit for 1 hour.
- Squeeze out the moisture from the napa cabbage firmly with your hands.
- In a bowl, combine 2 tsp of vinegar, 1 tsp of sugar, and 1 tbsp of grated wasabi. Mix well. [Secret Tip!] Adjust the amount of wasabi to your preference.
- Add the squeezed napa cabbage and 1 pack of bonito flakes (katsuobushi) to the prepared seasoning. Mix everything together.
- It can be enjoyed immediately. If you have time, letting it sit for about 30 minutes will allow the flavors to meld and make it even more delicious.
- If you have leftovers, store them in an airtight container and consume within 5 days.
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