Quick Pickled Napa Cabbage (Hakusai No Supi-do Zuke)
Quick Pickled Napa Cabbage is a quick and easy way to add flavor to your meal! Known in Japan as Hakusai No Supi-do Zuke, Napa Cabbage is quick pickled with carrot and daikon, and rounded out with shiitake mushroom and usuage (tofu pouch). Recipe reprinted with permission from Japan: The Vegetarian Cookbook by Nancy Singleton Hachisu (Phaidon, 2023).
Cut the cabbage leaves length-wise into strips 2 inches (5 cm) wide. Stack the pieces and slice into 1/4-inch (5 mm) julienne. Massage 1/4 teaspoon of the flaky salt in gently and leave for 10 minutes.
Julienne the carrot and daikon and pace in two separate bowls. Massage 1/8 teaspoon of the flaky salt into the carrot and the remaining 1/8 teaspoon flaky salt into the daikon and leave for 10 minutes.
Squeeze as much liquid as you can from all of the vegetables, and drop into a medium bowl together. Toss lightly to distribute evenly.
Heat a small dry frying pan over medium-high heat. Add the usuage and sear for about 1 minute on each side to brown lightly. Halve lengthwise and cut crosswise into strips 1/4-inch (5 mm) wide. Drop into the bowl of vegetables.
Drain the shiitake and squeeze gently. Cut off the stem and discard or recycle for dashi. Finely slice the cap and add to the bowl of vegetables.
In a small saucepan, heat the vinegar, mirin, fine salt, shoyu, chile, and oil over medium heat until steam rises from the pan and small bubbles form around the perimeter, about 5 minutes. Pour the dressing over all the ingredients in the medium bowl and toss well.
Serve in individual small dishes as a pickle or small salad course. And if anyone desires more heat, sprinkle with shichimi togarashi.
Notes
Recipe reprinted with permission from Japan: The Vegetarian Cookbook (affiliate link) by Nancy Singleton Hachisu (Phaidon, 2023).