This recipe is from our friends at The Japanese Pantry, an importer sourcing some of the best artisan-made ingredients from across Japan. Based on their recipe for Fluffy Cabbage with Miso Mayo, this salad juxtaposes ultra-thin, crunchy cabbage against a rich miso-mayonnaise sauce.
Photo credit: The Japanese Pantry
1 whole egg
1 egg yolk
1 1/2 teaspoon Dijon mustard
1 teaspoon Hanamaruki Liquid Shio Koji
pinch of salt
3 cups neutral oil, such as grapeseed
water, as needed
2 tablespoons mirin
2 tablespoons Iio Jozo Pure Rice Vinegar
1 teaspoon sea salt
1 cup homemade mayonnaise (recipe below)
1/2 cup white miso paste
2 teaspoons Suehiro Ponzu Sauce
1 teaspoon Hanamaruki Liquid Shio Koji
1 lb. green cabbage, cored
To make the mayonnaise, process the egg, egg yolk, Dijon mustard, rice vinegar, 1 teaspoon liquid shio koji and pinch of salt together in a food processor or blender for about 30 seconds. With the machine running, slowly add the oil, being careful not to break the mayonnaise. If it gets too thick, add water 1 tablespoon at a time to loosen it up.
Bring the mirin, vinegar and salt to a boil in a small saucepan, then immediately remove from the heat and allow to cool.
In a small bowl, whisk together 1 cup mayonnaise, the white miso, ponzu and another teaspoon of liquid shio koji. This is your Miso Mayo.
Cut the cabbage head in half lengthwise, then cut each half lengthwise into quarters. Shave the cabbage as thinly as possible using a knife or mandolin. Soak the shaved cabbage in ice water for at least 10 minutes; this will give it a wonderful crunch. Drain well, lightly pat dry with towels, transfer to a bowl, and dress with the cooled mirin/vinegar mixture.
Spoon a pile of Miso Mayo on a plate and gently spread it out using the back of the spoon. Place the dressed cabbage on top, and serve.
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