Cabbage and Cucumber with Pickled Apricot and Bonito Flakes
Ingredients(Servings: 2)
Directions
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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.
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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.
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Lightly massage (1) in water, then quickly rinse and squeeze out remaining moisture. Next, dress (2) with (1).
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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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