Japanese-style coleslaw

 

Ingredients (for an easy-to-make portion)

Cabbage: 400g

Perilla leaves: 4-5

A: Salt: 1 teaspoon

Vinegar: 1/2 tablespoon

Salad oil: 1/2 tablespoon

Directions

Cut the cabbage leaves into 5mm wide strips, and the perilla leaves into 5mm wide strips as well.

Put the cabbage and perilla leaves in a plastic bag, sprinkle in A, add air, and shake to mix. Remove the air, tie the bag shut, and refrigerate for at least 1 hour.

Massage the contents of the bag with your hands to soften them.

Meat rolls with Japanese-style coleslaw

Ingredients

Japanese-style coleslaw 100g

Thinly sliced ​​beef loin 3 slices

Salad oil 1 teaspoon

Directions

Spread out each slice of beef, divide the Japanese-style coleslaw into three equal portions, squeeze them together to form a ball, and place one portion at the front of each slice. Roll each slice up from one end.

Place the rolls seam-side down in a pan heated with salad oil and cook over medium-low heat for 4-5 minutes, turning occasionally.