Japanese cookery is all about refinement, clarity of flavour and a deep respect for nature; the term sappari, meaning lightness or simplicity conveys this concept perfectly. This Japanese-inspired slaw is a celebration of spring, crafted from the carrot, courgette and radish, dressed with a classic wafu vinaigrette. (note that here the use of sesame oil is actually considered cuka-fu or chinese-style) Paired with a BBQ brisket, it’s the epitome of yin and yang on a plate: bold, smokey and big flavoured braised beef with the refreshing and lightness of precision cut, crunchy vegetables. Say sayonara to winter and welcome in BBQ season in style. Kanpai!
Japanese-inspired Slaw (serves 4)
250 g courgette, unpeeled, deseeded and cut into thin matchsticks (julienne)
250 g carrot, peeled and cut into thin matchsticks (julienne)
200 g radish, thinly sliced
2 tbl rice vinegar
1 tbl soy sauce
1 tbl sesame oil
1 tsp sugar
1 tsp mirin
4-5 drops Srihacha (optional)
handful of coriander, finely chopped
toasted sesame seeds for garnish
*serve with braised bbq beef brisket and couscous to recreate this dish*
- Toast the sesame seeds in a small pan over low heat for 2-3 min or until light golden. remove and set aside.
- Cut and place all vegetables in a medium-sized bowl. Add in the chopped coriander and set aside.
- In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, sugar, mirin and Srihacha if using. Pour over the vegetables and mix together using your hands. Garnish with the toasted sesame seeds and serve alongside BBQ brisket.