Nappa Cabbage and Mustard Green Ohitashi. Green Cabbage – The king of cabbages and our old friend! The wide fan-like leaves are pale green in color and with a slightly rubbery texture when raw. Pick heads that are tight and feel heavy for their size.
Cabbage is packed with folate, a vitamin that has been shown to decrease the risk of heart disease and certain cancers. Napa cabbage or wong bok is a sweet-tasting hearted-type of Chinese cabbage. It is barrel-shaped, with tightly-wrapped leaves and a dense heart. You can have Nappa Cabbage and Mustard Green Ohitashi using 8 ingredients and 4 steps. Here is how you cook that.
Ingredients of Nappa Cabbage and Mustard Green Ohitashi
- Prepare 150 g of Nappa cabbage.
- Prepare 50 g of mustard greens.
- You need 1 tsp of miso.
- You need 1 tsp of mayonaise.
- You need 1 tsp of soy sauce.
- Prepare 1 tsp of sugar.
- You need 1 tsp of rice vinegar.
- Prepare 1 tsp of white sesame seeds.
The outer leaves curve inward and are dark green to pale green. Cabbage Mustard and Turnip Greens: loose leaf, heading and Asian varieties with photos and links to details of culinary usage. Napa cabbage is much favored in northern China and Korea, especially for its winter keeping properties. There are two common forms, the short blocky form now found in just.
Nappa Cabbage and Mustard Green Ohitashi instructions
- Slice the nappa cabbage into 1cm thick pieces. Cut mustard greens to about 4 cm in length..
- Boil water in a pot with a pinch of salt. Put in all the vegetables and boil for less than one minute. Take out and drain for a while..
- Mix the miso, mayonnaise, soy sauce, sugar, rice vinegar and sesame seeds to make the sauce..
- When the vegetables have cooled, squeeze them to get rid of the excess water. Put into a bowl, add the sauce and mix well..
Flavor: Mustard greens have a distinctively sharp, pungent bite, while red mustard's flavor is reminiscent of wasabi. The strong flavor (and red mustard's distinctive color) are lost if overcooked. Napa cabbage is a very special thing for us northerners. Like Western cabbages, napa cabbages can be stored for a long time, but they're at their best within the first few days, especially if you'll be using it raw in a salad or slaw. Napa cabbage has a more delicate flavor and texture than Western cabbages, making it perfect for using raw, and it's also tough.