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05/21/08 |
                
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白菜サラダ (Nappa cabbage salad) Yields 4 pp. 1 ea. Nappa cabbage, shredded 1 ea. large carrot, shredded 1 ea. beefsteak tomato, med. dice 1 ea. red hot or jalapeno pepper, brunoise 3/4 c. canola oil 2 t. tahini 2 T. rice vinegar 1 1/2 t. mirin 1 T. usukuchi shoyu 1/2 t. lime juice 1 t. fresh ginger, grated 4 ea. pork chop, boneless 1/2 c. tonkatsu sauce, more or less salt & pepper to taste After shredding your cabbage, give it a good wash and spin to rid it of grit. In your fanciest salad bowl, toss together with carrot, tomato and pepper and set aside. To make the dressing, combine vinegar, mirin, shoyu, lime juice and ginger in a small bowl. Mix together the oil and tahini and slowly drizzle them into the vinegar mix, whisking constantly to avoid breaking. If you're lucky enough to have an immersion blender, just put all the liquids in a bowl and blast the bejeezus out of it. Stop when you feel you're about to make soy-flavored mayonnaise. Season to taste with salt and pepper. Lay your pork chops out on a sheet pan and brush with tonkatsu sauce. Whomp 'em in a 375-degree oven for about ten minutes, flip 'em and do about 10 or 15 more to finish cooking. When done, set them aside to cool. When it's time to serve everything, toss your salad with its dressing (as much or as little as you see fit) and dish up into four of your fanciest, yet smaller, salad bowls. Slice your pork thinly and place on top. This would be a hella good breakfast if you had some rice and maybe some miso soup.
Note from GG: Kinda boring, no? I mean, it's not much more than a straightforward salad recipe. True, it's almost slaw-like because of the use of cabbage (shredded, at that), but this is as salad as salad gets. The dressing by itself is pretty average, but when paired with the spice from the peppers and the seasonings from the tonkatsu sauce, it absolutely sparkles on the tongue. Good stuff. Substitution-wise, you could probably swap out the tahini for an equal amount of sesame oil, if that's what you've got lying around. A bit of hatcho miso might also beef up the flavor a bit, but also might make it too salty. Hey, not every one of my recipes can be a home run.
This site was last updated 05/21/08 |
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