Sandwich With Lots Of Chinese Cabbage Recipe by cookpad.japan
Cooking Instructions 1 Shred the Chinese cabbage, and rub in ● salt. Set aside for 10 minutes. When it's soft, squeeze out excess water. 2 Combine all ingredients, except for the Chinese cabbage and margarine, into a bowl and mix well. If you prepare until this point the night before, you only need to sandwich the next day. 3 Spread margarine on the bread thinly. Top with a heaping amount of the ingredients from step 2, and sandwich. 4 If there's time, wrap-up firmly in plastic and set aside for a while. It makes cutting easier. 5 Here, I used walnut bread Use bread of your choice! 6 If you don't like scallions, or if you're out of stock, it tastes alright even without them. I add them because I love scallions. 1 Shred the Chinese cabbage, and rub in ● salt. Set aside for 10 minutes. When it's soft, squeeze out excess water. 1 Shred the Chinese cabbage, and rub in ● salt. Set aside for 10 minutes. When it's soft, squeeze out excess water. 2 Combine all ingredients, except for the Chinese cabbage and margarine, into a bowl and mix well. If you prepare until this point the night before, you only need to sandwich the next day. 2 Combine all ingredients, except for the Chinese cabbage and margarine, into a bowl and mix well. If you prepare until this point the night before, you only need to sandwich the next day. 3 Spread margarine on the bread thinly. Top with a heaping amount of the ingredients from step 2, and sandwich. 3 Spread margarine on the bread thinly. Top with a heaping amount of the ingredients from step 2, and sandwich. 4 If there's time, wrap-up firmly in plastic and set aside for a while. It makes cutting easier. 4 If there's time, wrap-up firmly in plastic and set aside for a while. It makes cutting easier. 5 Here, I used walnut bread Use bread of your choice! 5 Here, I used walnut bread Use bread of your choice! 6 If you don't like scallions, or if you're out of stock, it tastes alright even without them. I add them because I love scallions. 6 If you don't like scallions, or if you're out of stock, it tastes alright even without them. I add them because I love scallions. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls BEST Hot Wings Avocado And Banana Smoothies 3 Ingredients Gravy Baked Breakfast Cup Curry Chicken BEST Hot Wings Avocado And Banana Smoothies 3 Ingredients Gravy Baked Breakfast Cup Curry Chicken Summer's Choice Coconut Milk Curry Extravagant Caprese, Shrimp, and Avocado Sandwich Tomato Keema Curry Using Store-bought Curry Roux Microwaved Strawberry Bread Pudding Eggplant and Bell Pepper Keema Curry Sweet and Fluffy! Egg Toast Sandwich Hot Pocket Sandwich New Yorkers Like This Too! Wakame Seaweed Sandwiches Japanese-Flavored Bread Crusts - Matcha Milk Rusk Easy! Fruit Sandwiches That Don't Get Watery Summer's Choice Coconut Milk Curry Extravagant Caprese, Shrimp, and Avocado Sandwich Tomato Keema Curry Using Store-bought Curry Roux Microwaved Strawberry Bread Pudding Eggplant and Bell Pepper Keema Curry Sweet and Fluffy! Egg Toast Sandwich Hot Pocket Sandwich New Yorkers Like This Too! Wakame Seaweed Sandwiches Japanese-Flavored Bread Crusts - Matcha Milk Rusk Easy! Fruit Sandwiches That Don't Get Watery