A cool, understated side with just enough savory scallion oil to make plain cabbage interesting. The cabbage should lose its raw stiffness but retain some bite.
Ingredients
200g cabbage
1 1/2 osaji
1 1/2 osaji Momoya 食べるねぎ油
White sesame seeds
Fast Microwave Method
1. Cut. Slice or chop the cabbage into roughly 2–3cm pieces.
2. Microwave. Put in a microwave-safe bowl, cover loosely, and microwave at 600W for 2 minutes.
3. Check the texture. Toss once. If the thicker pieces are still very raw, microwave another 30–45 seconds. The cabbage should be slightly softened but still crisp.
4. Drain well. Let steam escape for a couple of minutes. Drain off any water thoroughly; gently squeeze only if it seems unusually wet.
5. Dress. Toss with 1½ osaji Momoya 食べるねぎ油. Taste before adding anything else.
6. Adjust only if needed. If underseasoned, add up to 1/2 kosaji soy sauce. Add sesame seeds if you like.
Tamagawa Salad 