Slice the Chinese cabbage against the grain into 4cm lengths. Then cut into strips along the grain. Julienne the carrots.
Sprinkle 1/3 teaspoon salt (not listed) on the cabbage and carrots. Grind the sesame seeds. Cut the chikuwa in half, then vertically in half again.
Squeeze out the water content from the cabbage and carrots. Add the sesame seeds, chikuwa, and ＊ ingredients. Toss everything together and you're done.
Story Behind this Recipe
I made this since I wanted to use up my Chinese cabbage and chikuwa.
Grinding the sesame seeds will make the dish more aromatic. Of course, you can use pre-ground sesame seeds. This recipe uses a method of salting, then squeezing the Chinese cabbage and carrots without washing them first. Apparently this seals in the flavors.