Monday, November 25, 2013

Hakusai Salad

Side dish on the other day.
I LOVE it.

1. cut Nappa Cabbage
2. Sprinkle salt on the Nappa
3. It gets watery, squeeze them and drain well
4. Add Shio-kobu (salted kelp) and some dried chill pepper.
5. Ready to eat, but it will taste better if you want for a few hours.

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