Pickled Tokyo Bekana

Pickled Tokyo BekanaTokyo Bekana recipe

1 small bunch Tokyo Bekana cabbage
1 small red chili (sliced with seeds removed)
100 ml rice vinegar
100 ml water
60 ml sugar
Black pepper (coarsely ground)

Steam the cabbage for about 5 minutes. Strain and, when cool, squeeze as much moisture out as possible and cut into bite size pieces.

Heat water, rice vinegar and sugar together. When sugar is dissolved, add the chili, then let the syrup cool. Add the cabbage, sprinkle with a pinch of coasely ground black pepper and chill for at least 4 hours. Serve as a side dish with grilled or fired Japanese dishes.

Recipe from Growing Japanese Blog