Coarsely cut cabbage leaves into bite-sized bits, and boil for 1 to 2 minutes in a large pot with plenty of hot water.
Strain and let sit until it cools. Do not rinse in cold water.
Using the pads of your index and middle fingers and thumb, crush the white sesame seeds into a bowl. Crush the seeds about halfway. Savor the delightful aroma!
Add the ingredients marked ☆ to the sesame seeds and mix.
When the cabbage cools down, squeeze the leaves with your hands and wring out the excess water. Add to the bowl of mixed ingredients and blend well using saebashi (long bamboo cooking chopsticks) or other suitable utensils.
Arrange on a dish and serve.
It's tasty as is, but it's also very good chilled.
The serving volume varies greatly depending on the size of the cabbage leaves.
When adding the miso, it's best to be slightly on the modest-side, and then adjust the amount to taste.
Story Behind this Recipe
When I had plenty of cabbage, I came up with this simple recipe that produces a large volume. The garlic aroma will whet the appetite, making this dish a perfect match with rice and sake.
Since cabbage shrinks when boiled, although 5 leaves may seem like too much, it's just the right amount. Cabbage will continue to cook with residual heat even after straining, so be careful not to over-boil. A fail-proof method of draining the cabbage is to use both hands and thoroughly wring out the leaves.