Japanese · Lunch
Charred Cabbage Miso Butter Bowl
A Tokyo-style vegetable hero bowl, hispi cabbage charred until deeply caramelised and finished in a miso butter sauce over sushi rice with pickled daikon and toasted sesame.
$
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
520Calories
12gProtein
22gFat
65gCarbs
8gSugar
4gFiber
680mgSodium
21mgChol
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Instructions
1
Prep
Cut hispi cabbage into 8 wedges through the root (4 per person). Mix white miso paste, mirin, sake, and soy sauce in a small bowl. Slice pickled daikon and scallions. Have rice, sesame seeds, shichimi, and lemon ready.
2
Char
Heat oil in a large cast iron skillet over high heat until smoking. Working in batches if needed to avoid crowding, place cabbage wedges cut-side down, do not move, cook 4–5 minutes until deeply charred. Flip to second cut face, char 3–4 minutes until caramelised.
3
Char 2
Flip onto curved outer side, cook 2 minutes until outer leaves wilt and edges catch. Reduce heat to medium-low.
4
Glaze
Add butter to pan, let foam. Stir in miso mixture until glossy. Spoon sauce over cabbage repeatedly for 1–2 minutes, basting until thoroughly coated and glazed.
5
Plate
Divide rice between two deep bowls, arrange cabbage wedges on top propped for height. Spoon remaining miso butter over each. Add pickled daikon alongside. Garnish with sesame seeds, scallions, and shichimi. Serve with lemon wedges.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1 head hispi cabbage
- 4 tbsp vegetable oil
- 50g (1.8 oz) unsalted butter
- 3 tbsp white miso paste
- 2 tbsp mirin
- 2 tbsp sake
- 2 tsp soy sauce
- 400g (14.1 oz) cooked Japanese short-grain rice
- 120g (4.2 oz) pickled daikon
- 2 tsp toasted sesame seeds
- 2 scallions
- 0.5 tsp shichimi togarashi
- 1 lemon