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



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


  • rice vinegar 4 tbsp
  • caster sugar 1 tbsp
  • soy sauce ½ tsp
  • mirin 1 ½ tsp
  • katsuobushi 2g, (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.

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