Barbecued hispi cabbage with miso butter and goma dressing
This simple barbecued cabbage recipe uses miso butter and a nutty sesame dressing to take this humble brassica to the next level.
- Total:
Ingredients
- 2hispi cabbages
- 100g of salted butter, softened
- 30g of white miso
- 1small garlic clove, finely grated
- 1pinch of chilli flakes, (optional)
- 3tbsp of white sesame seeds, toasted
- 2tbsp of rice vinegar
- ½tbsp of tamari
- ½tsp sugar
- ½tsp mirin
- ½tsp sesame oil
- 1tbsp of Kewpie mayonnaise, (optional)
- 4tbsp of furikake seasoning
- 4pinches of gochugaru, (optional)
Instructions
Step 1
Start by preheating your barbecue to 200°C and set it up for direct cookingStep 2
While the barbecue is heating up, make the miso butter by mixing all the ingredients together in a bowl. Set asideStep 3
Remove the outer leaves of the cabbages and discard. Slice the cabbages in half lengthways and brush the cut sides with some miso butter. Place cut-side down on the barbecue for 10 minutes, cooking over direct heat until lightly charred with bar marksStep 4
Once the cabbages are nicely charred, remove them from the barbecue and set it up for indirect cooking. Turn the cabbage halves over so the cut sides are facing up. Brush plenty of miso butter over the cut sides of the cabbages, making sure the butter gets into all of the nooks and crannies. Close the lid and cook the cabbages for another 20 minutes, or until they are tender throughout. Baste regularly with the miso butter to keep them moistStep 5
Meanwhile, make the goma dressing. Grind the sesame seeds to a rough paste in a pestle and mortar, then add the rest of the ingredients and whisk together to form a dressingStep 6
When the cabbages are tender, remove from the barbecue and slice in half lengthways. Serve with extra miso butter, the sesame dressing and top with furikake seasoning and a sprinkling of gochugaru