Spring Cabbage and Shio Kombu for April

A round  cabbage pick-up in Spring is very juicy and soft.

 

 

 

 

Ingredients

Cabbage halved
Turnips 100g
Salted Kombu 10g
Balsamic vinegar 2tbsp

 

 

STEPS

1) Place chopped cabbage of a-bite- size and sliced turnips into a bowl.

2) Add salted kombu 10g and Balsamic vinegar of 2 tbsp and rub them all to wilt and the cabbage will sag and the salad becomes sweet and juicy.

※Shio kombu are thin sheets of kelp boiled in soy sauce, mirin, and sugar, then dried and cut into small pieces and taste sweet soy sause kombu. One of the Japanese Umami food.