Charred Hispi Cabbage with Sesame Miso and Hazelnut Crumble

Name: Charred Hispi Cabbage with Sesame Miso and Hazelnut Crumble
Cuisine: Japanese
Ingredients: 2 small hispi or sweetheart cabbages; 2 small hispi or sweetheart cabbages; 100 g (3½ oz) Japanese neri-goma sesame paste or tahini paste (sesame paste); 100 g (3½ oz) Japanese neri-goma sesame paste or tahini paste (sesame paste); 100 g (3½ oz) Japanese neri-goma sesame paste or tahini paste (sesame paste); 100 g (3½ oz) white miso; 100 ml (3½ fl oz/scant ½ cup) water; 50 ml (2 fl oz/¼ cup) extra virgin olive oil; 1 tbsp lemon juice; 2 tbsp hazelnuts, toasted and chopped; 2 tbsp white sesame seeds, toasted; 1 tsp Maldon sea salt flakes

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Japanese Larder

By Luiz Hara

Published 2018

About

Charring the cabbage wedges over a seriously hot griddle pan or barbecue will impart real depth of flavour to the vegetable and make it look great. The sesame-miso sauce can be made days in advance – it should taste creamy, nutty and savoury. This is a quick summer dish with unmistakable Japanese flavours.

Ingredients

2 small hispi or sweetheart cabbages
1-2 tbsp extra virgin olive oil, plus a

Asia
Japan
Starter
Vegan
Gluten-free
Summer

Method

Preheat a non-stick griddle pan over a high heat until smoking hot.
Discard the outer leaves of the hispi cabbages, then wash and cut the cabbages into equal quarters (so you have 8 in total).
Make the sesame-miso sauce by whisking all the sauce ingredients until completely smooth and the consistency of double (heavy) cream. If it is too thick, add a