Cabbage Seasoned with Garlic, Sesame Seeds, and Miso
Cabbage Seasoned with Garlic, Sesame Seeds, and Miso

Hello everybody, it’s John, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, cabbage seasoned with garlic, sesame seeds, and miso. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Cabbage Seasoned with Garlic, Sesame Seeds, and Miso is one of the most popular of current trending foods on earth. It is easy, it’s fast, it tastes yummy. It is appreciated by millions every day. Cabbage Seasoned with Garlic, Sesame Seeds, and Miso is something which I’ve loved my whole life. They’re nice and they look fantastic.

To begin with this particular recipe, we must first prepare a few components. You can cook cabbage seasoned with garlic, sesame seeds, and miso using 6 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Cabbage Seasoned with Garlic, Sesame Seeds, and Miso:
  1. Prepare 5 large leaves Cabbage
  2. Prepare 1 tbsp ☆ White sesame seeds
  3. Take 1 tbsp ☆ Miso
  4. Get 1 clove ☆ Garlic
  5. Get 1 tsp ☆ Sesame oil
  6. Get 1/2 tsp ☆ Soy sauce
Instructions to make Cabbage Seasoned with Garlic, Sesame Seeds, and Miso:
  1. Coarsely cut cabbage leaves into bite-sized bits, and boil for 1 to 2 minutes in a large pot with plenty of hot water.
  2. Strain and let sit until it cools. Do not rinse in cold water.
  3. Using the pads of your index and middle fingers and thumb, crush the white sesame seeds into a bowl. Crush the seeds about halfway. Savor the delightful aroma!
  4. Add the ingredients marked ☆ to the sesame seeds and mix.
  5. When the cabbage cools down, squeeze the leaves with your hands and wring out the excess water. Add to the bowl of mixed ingredients and blend well using saebashi (long bamboo cooking chopsticks) or other suitable utensils.
  6. Arrange on a dish and serve. It's tasty as is, but it's also very good chilled.
  7. The serving volume varies greatly depending on the size of the cabbage leaves. When adding the miso, it's best to be slightly on the modest-side, and then adjust the amount to taste.

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