Nappa Cabbage and Mustard Green Ohitashi. Great recipe for Nappa Cabbage and Mustard Green Ohitashi. Staying in Japanese style "Ryokan" hotel, you will find "Ohitashi" for your dinner or Ohitashi is basically boiled vegetable flavoured simply with soy sauce. However, in this recipe, a yummy Japanese style sauce is used instead.
Red mustard greens have a flavor similar to wasabi. Cut cabbage lengthwise into quarters, leaving core intact. Cabbage is packed with folate, a vitamin that has been shown to decrease the risk of heart disease and certain cancers. 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
- You need 150 g of Nappa cabbage.
- It’s 50 g of mustard greens.
- It’s 1 tsp of miso.
- Prepare 1 tsp of mayonaise.
- It’s 1 tsp of soy sauce.
- Prepare 1 tsp of sugar.
- Prepare 1 tsp of rice vinegar.
- Prepare 1 tsp of white sesame seeds.
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. The outer few layers are usually wilted and should be discarded before preparing.
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..
Green mustard and Korean red mustard. Latin name: Brassica juncea Also known as: Gai choy, Chinese mustard, Indian mustard, leaf mustard. Napa cabbage or wong bok is a sweet-tasting hearted-type of Chinese cabbage. Hakusai (Nappa or Napa Cabbage) Nibitashi is a very typical home-made Japanese side dish. It is light, healthy, and subtly flavored, and can go with any entree and steamed rice.