Stack up the leaves with the biggest pieces at the bottom and the smallest pieces on top. Roll the stacked cabbage leaves tightly using the outermost leaf. Then, you want to slice the roll as thinly as possible using a very sharp knife.
Choose the Right Cabbage
When it comes to shredding cabbage Japanese style, the type of cabbage you use is important. Napa cabbage, also known as Chinese cabbage, is commonly used in Japanese cooking for its mild flavor and tender texture. Make sure to select a fresh, firm head of Napa cabbage for the best results.
Start by removing any wilted or damaged outer leaves from the cabbage. Rinse the head of cabbage under cold water to remove any dirt or debris. Once cleaned, pat the cabbage dry with a clean kitchen towel.
Using a sharp knife, carefully cut the cabbage in half lengthwise. Place the cut side of the cabbage flat on the cutting board to create a stable base. Then, thinly slice the cabbage crosswise to create long, thin strands. Take your time to ensure that the slices are as thin as possible for the best results.
Use a Mandoline for Precision
If you want to achieve an even finer shred, consider using a mandoline. A mandoline is a kitchen tool that allows you to adjust the thickness of the slices, resulting in paper-thin cabbage strands. Be sure to use the hand guard that comes with the mandoline to protect your fingers while shredding the cabbage.
Once the cabbage is shredded, place it in a large bowl and sprinkle it with a small amount of salt. Gently massage the cabbage with your hands, using a squeezing motion to help soften the cabbage and release some of its natural juices. This step is essential for creating the perfect texture for Japanese-style shredded cabbage.
Vegetable cutting skills – How to make Shredded Cabbage By a Japanese Chef
How do you eat shredded cabbage in Japan?
Once sliced, toss it with your hands to fluff up the shredded cabbage and separate the layers. Japanese cabbage salad is traditionally served undressed. The cabbage’s crisp, sweet nature is a refreshing counterpoint that offers a moment of respite from the savory richness of the dishes it’s typically served with.
How can one clean a head of cabbage?
First clean it with water, place it underneath the running water. Using your hands, gently start scrubbing the cabbage. When finished cleaning, pat down dry with a paper towel. Douse the cabbage in vinegar water, if desired. An old trick to use is to leave the cabbage lightly doused in vinegar water for a couple of minutes before proceeding to wash the cabbage with water. Vinegar kills some types of bacteria and mold and mildew that could have grown on the cabbage.
How do you shred cabbage?
Shredding is also the best method for sautéed cabbage, or cabbage meant to be eaten by the spoonful or forkful, as in the case of soup or stew. You can use a chef’s knife or a mandoline slicer to shred cabbage. Here’s how to shred cabbage no matter what tool you have on hand. Remove the outer leaves of the cabbage.
How do you cut a cabbage head?
If the core extends below the bottom of the cabbage, you can slice it off with the knife before proceeding. First, set the cabbage on its side and place a large chef’s knife in the center of the head, with the blade running top to bottom.