Prep 20 mins
Cook 5 mins
Not many raw vegetable are eaten in Japan. This is a lightly cooked salad, which is considered far more digestible. From "Japanese Vegetarian Cooking", by Lesley Downer.
- 1⁄4 lb cabbage
- 1⁄4 lb carrot
- 1⁄4 lb green beans
- 2 tablespoons white sesame seeds (or 1 tbsp. sesame paste)
- 1⁄2 lb tofu, drained
- 2 teaspoons mirin (or 1 tsp. sugar or honey)
- 1⁄2 teaspoon salt
- toasted sesame seeds
- Wash and trim the vegetables. Shred the cabbage and cut the carrots into fine julienne strips. Cut the green beans diagonally into thin strips. Parboil the cabbage for a few seconds in a large pot of lightly salted, rapidly boiling water; remove from the water, rinse immediately in cold water, drain, and pat dry. Parboil the carrots and the green beans separately in the same way, then rinse and pat dry.
- Lightly toast the sesame seeds for the dressing and grind to a paste, or use ready-made sesame paste. Cream in the tofu and mirin and season to taste with a little salt.
- Just before serving, fold the vegetables into the dressing. Serve small mounds of the salad in deep pottery bowls of a contrasting color and sprinkle with a few sesame seeds to garnish.