Spicy Top Shell Recipe |
Ingredients: |
100 g top shell, sliced 1/2 carrot, cut into 3 x 1.5-cm pieces 1 Japanese cucumber, seeds removed and cut into 3 x 1.5-cm pieces 4 leaves round cabbage, cut into 3 x 1.5-cm pieces 1 onion, peeled and thinly sliced 1 leek, cut into thin 4-cm lengths 1 red chili, cut into thin 4-cm lengths 1 green chili, cut into thin 4-cm lengths Vinegar Hot Chili Paste: 300 g hot chili paste 125 ml vinegar 2 tablespoons mineral water 3 tablespoons sugar 3 tablespoons crushed garlic 2 tablespoons mirin 2 tablespoons glucose 2 tablespoons roasted white sesame seeds 2 tablespoons sesame oil |
Method: Prepare vinegar hot chili paste. Combine all ingredients except sesame oil. Leave to ferment for 3 days at room temperature. Drizzle with sesame oil. Mix top shell, carrot, cucumber, cabbage, onion, leek and chilies with vinegar hot chili paste just before serving. Serve chilled. |
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