Wombok is often called by a variety of different names. It’s called ‘Hakusai’ (白菜) in Japanese, but here in Australia, ‘Wombok’ is the common name. It is a hugely popular vegetable among many Asians. If you have never used it for cooking, try a simple salad. This salad is not bad at all.
400g Wombok *about 1/4 of large Wombok
1/2 Salt *plus extra if required
1 tablespoon ‘Ponzu’ OR 1/2 tablespoon Vinegar (OR Lemon Juice) & 1/2 tablespoon Soy Sauce
1 teaspoon Sesame Oil
1 can (95g) Tuna *I used Tuna in Springwater
1-2 teaspoons Toasted Sesame Seeds
1 Spring Onion *finely chopped
Shichimi (Japanese Chilli Spice Mix) OR ground Chilli *optional
- Wash Wombok and cut into 2-3cm in length, and place white thick pieces into a large mixing bowl. Sprinkle with Salt, mimx well, and set aside while you are preparing other ingredients.
- Add ‘Ponzu’ and Sesame Oil, and mix well. Then add soft parts of Wombok, drained Tuna, Toasted Sesame Seeds and Spring Onion, and mix well. *Note: If you use Unsalted Tuna, you might need to add extra 1 pinch Salt.
- You can serve immediately, but I recommend to leave for 10 minutes before serve. Mix once again before you place into a serving bowl. *Note: Shichimi (Japanese Chilli Spice Mix) OR ground Chilli can be a good addition.