Boiled cabbage and wakame seasoned with Ponzu茹でキャベツとワカメのポン酢和え

Hello, everyone! Do you like “Ponzu”? I love it!
Ponzu” is a versatile sauce in cooking. You can use it as a salad dressing or a sauce for a boiling pot dish as well as for aemono (seasoned veges or seafood) and hiya-yakko (tofu served cold).Here is a simple speedy dish with “Ponzu”. All you have to do is mix the ingredients with the “Ponzu” sauce.
It’s a perfect dish when you feel a bit ill after you’ve had some greasy dishes. Why not try it with sake? It is so healthy and refreshing.
It’s a great way to get your vege quota as well.

➡ Ingredients (for four people)

  • 7-10 cabbage leaves (depends on the size)
  • 10 centimetres of Daikon (Japanese raddish)
  • Dried wakame 2: 40~50 grams
  • A can of tuna
  • Katsuo-bushi 3: to taste
  • Ponzu: to taste

➡ Recipe

  1. Wash the cabbage and take out the heart. Dice the cabbage and pre-soaked dried wakame into bite sized bits.
  2. Boil the cabbage and wakame. After they are boiled, wash and dry them.
  3. Peel the daikon and grate it with a Japanese daikon grater. Give it a gentle squeeze to get rid of the excess water.
  4. Place the boiled cabbage, boiled wakame, grated daikon and drained tuna in a dish in this order.
  5. Put some Katsuo-bushi on top and mix with “Ponzu”.

💡 Tips

  • Of course, you can decide how much cabbage and wakame that you want to put in. After they are boiled, they get pretty small.
  • If you squeeze grated daikon too hard, it will get too dry but it can’t be too wet either.
  • You can use a can of scallops or boiled pork instead of using tuna. Canned tuna is available in oil and brine. The tuna in brine is the best option for someone who has to keep an eye on their weight.

😐 I’ve tried it! By the editorial staff

  • Canned tuna is very popular in Japan and it’s available in most shops.
  • As I’m not good at sour taste, I put some salad dressing with a little bit of soy sauce on it.Great stuff!

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➡  材料 (約4人分)

  • キャベツ:7~10枚(大きさによる)
  • 大根:10㎝くらい
  • 乾燥ワカメ2:4~50g
  • ツナ缶:1缶
  • かつお節3:適量
  • ポン酢:適量

➡ 作り方

  1. キャベツは洗って芯を取り一口大に、乾燥ワカメも戻して、同じ大きさに切ります。
  2. 1.を熱湯で茹でます。茹でたら水で洗い、水分を切ります。
  3. 大根は皮を剥き大根おろしに。手で軽く水分を切ります。
  4. 器に茹でキャベツ・茹でワカメ・大根おろし・油を切ったツナを順に盛り付けます。
  5. かつお節を乗せ、ポン酢をかけて和えます。

💡 Tips

  1. キャベツ・ワカメの量はあくまでも目安です。好きなだけ食べてくださいー。茹でるとかなり量が少なくなります。
  2. 大根おろしはそのままだとべチャべチャですが、水分を搾りすぎるとカサカサになるので、軽く搾って下さい。
  3. ツナの代わりに、ホタテ缶や茹で豚肉でも合います。ツナ缶はオイル漬けと水煮があります。

😐 作ってみました! By 編集部

  • ツナのフレークの缶詰は、日本では人気があり、たいていの店で買うことができます。
  • すっぱいのが苦手な私は、市販のドレッシングに醤油を少し垂らして食べました。

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