Beef and Spring Cabbage Salad with Ponzu Dressing
Ingredients(Servings: 4)
Directions
-
Sprinkle sake on the beef. Chop the cabbage into large chunks. Rinse the wakame well to remove excess salt. Dip in boiling water,then in cold water and chop to roughly the same size as the cabbage. Slice the onion as thin as possible.
-
Boil the cabbage, remove and shake dry. Next, boil the beef, remove and dry.
-
Arrange the wakame and cabbage on a plate. Place the beef and onion on top and finally the katsuobushi. Generously dress in ponzu and serve.
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.
Onions - soaking in cold water to soften the flavor
When preparing raw onions, soak in cold water before hand to remove some of the pungency and soften the flavor. However since soaking too long will dilute the flavor, soaking in cold water for 5 to 10 minutes is recommended. Squeeze out excess water before using.
Post your creation!
Kikkoman Global (@kikkoman_global)
is posting Kikkoman Recipes.
If you made this recipe, please post it with the hashtag #KikkomanLife
We love to see your creations on Instagram!
Share this Recipe
