Cabbage and Cucumber with Pickled Apricot and Bonito Flakes

Cabbage and Cucumber with Pickled Apricot and Bonito Flakes

Delicious cabbage and cucumber topped with pickled apricot and bonito flakes.

Cooking time
20 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

2- 3 leaves, approx. 200 g or 7 oz.


1/2 tsp

1.5 Tbsp

1/2 tsp


  1. Cut the cabbage 1.5 cm (1/2 in.) in width and, 5 cm (2 in.) in length. Cut the cucumber into round pieces about 3-4 mm (0.2 in.) thick. Combine all together, coat with salt and let sit until softened.
  2. Remove the pit from the pickled apricot, strike it with a knife to mash. Put it in a bowl, add soy sauce and sugar. Combine all ingredients.
  3. Lightly massage (1) in water, then quickly rinse and squeeze out remaining moisture. Next, dress (2) with (1).
  4. Lightly dress with sesame powder and bonito flakes.

    • Before adding, if you have time, lightly roast the sesame powder and bonito flakes for optimum aroma.

Cooking Basics

Cabbage - bite-size pieces

Separate the leaves, remove the core, cut the leaves in half lengthwise, and then stack. Cut into 3 cm (1.2 in.) wide strips, then cut into 3 cm (1.2 in.) wide squares.

Cucumbers - rounds

Cut the cucumber at consistent widths from end to end. This is also called an edge cut when used for cucumbers or Japanese long onions.


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