15-Min Mugen "Infinite" Cabbage Salad That You Can't Stop Eating

By Sudachi · 15 min

Ingredients

Instructions

1. Heat a frying pan on medium-low with a small drizzle of cooking oil. Add 1 rasher of bacon and fry 8-10 minutes, turning halfway, until crisp and brittle.
2. Put the cabbage in a microwave-safe bowl and cut into large pieces, adding 1-2 tbsp water. Cover tightly and microwave at 500 W for 3 minutes. (Alternatively, steam in a basket for 3 minutes on high.)
3. In a large mixing bowl, combine 1 tbsp toasted sesame oil, 1 tsp chili oil (rayu), ½ tsp Chinese-style chicken bouillon powder, ½ tsp garlic paste, ½ tsp oyster sauce, ¼ tsp salt and 1 pinch ground black pepper. Set aside.
4. Remove the cooked bacon from the pan and crumble it into a separate bowl.
5. Crush 6 roasted almonds and add them to the bacon, along with 3 tbsp crispy fried onion, 3 tbsp bonito flakes and ½ tbsp toasted white sesame seeds. Mix well.
6. Put the cabbage into the sauce bowl and let it rest a few minutes until cool enough to handle.
7. Mix the cabbage and sauce with your hands, making sure every leaf is evenly coated.
8. Transfer to a serving bowl and sprinkle with furikake just before serving.

Summarized from Sudachi's video. Watch it for the details.

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