Baby Gem and Tosazu Dressing from woky ko

Grilled Little Gem lettuce with tosazu dressing

  • serves 4 as a side
  • Easy

This recipe comes from Chinese chef Larkin Cen, and is served at his Bristol restaurant Woky Ko: Kaiju. Try it as a fancy BBQ side or as part of an Asian-inspired feast

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Ingredients

  • Little Gem lettuces 4, quartered
  • rapeseed oil 2 tbsp
  • toasted sesame seeds to serve

DRESSING

  • rice vinegar 4 tbsp
  • caster sugar 1 tbsp
  • soy sauce ½ tsp
  • mirin 1 ½ tsp
  • katsuobushi 2g, (optional, see cook's notes)

Method

  • Step 1

    To make the dressing, put the vinegar, sugar, soy, mirin and a pinch of salt in a small pan and bring gently to the boil. Add the katsuobushi, if using, and allow to cool completely, then pour through a fine sieve.

  • Step 2

    Toss the lettuce quarters with the rapeseed oil and a little seasoning. Heat a BBQ or griddle pan to hot, then cook the lettuce, cut-side down, for 1-2 minutes on each side, in batches if necessary, until well charred.

  • Step 3

    Put the pieces onto a plate, pour over some of the dressing and scatter with the toasted sesame seeds.

Cook's notes

Katsuobushi are flakes of dried and smoked bonito (skipjack tuna) – buy them at japancentre.com and souschef.co.uk.

At the restaurant the dish is dressed with kimchi sesame seeds, which you can buy online. Otherwise, regular toasted sesame seeds work perfectly well.

Nutritional Information

  • Kcals 183
  • Fat 5.9g
  • Saturates 0.5g
  • Carbs 27.4g
  • Sugars 19.8g
  • Fibre 3.5g
  • Protein 3.4g
  • Salt 0.3g
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