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


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


  • 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 and

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


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