Since my wife does not particularly like, I usually end up making variations of coleslaw when I’m in the mood to eat some cabbage. I am not sure where I got the idea of adding raisins to coleslaw but I must have eaten coleslaw made that way in Japan. In any case, this is another quick snack made from whatever was available to go with a drink. The previous weekend, we barbecued (hot smoked) (seasoned with chopped rosemary, black pepper and salt) which I have been using for sandwiches etc. This is the last of this pork. It has a spicy taste from both the smoke and black pepper.
Coleslaw: As a side, I quickly made this Japanese (I am not sure it is a Japanese or whatever) style coleslaw. I julienned cabbage after removing the thick veins. I then salted, mixed, and let it stand for 10 minutes and squeezed out the excess moisture. Meanwhile I plumped some raisins in a mixture of white vermouth and hot water (about a one to one ratio) for 5-10 minutes. I added mayonnaise and Dijon mustard to the cabbage. I tasted and added freshly cracked black pepper but no more salt (it was salty enough). I removed the excess liquid from the raisins and mixed them into the cabbage.
Pork: After I thinly sliced it, I dressed it with semi-thick “tonkatsu” sauce and Japanese hot mustard mixture.
This was followed by. Instead of the usual side of daikon garnish, I made an instant , dressed in a mixture of mirin and sushi vinegar, and served it with the fine chopped meat of umeboshi or “bainiku” 梅肉 on the top.
Again, we had cold sake. This time we tasted “junmai” sake from Kyoto, Kizakura 黄桜 Touzai Living Jewel. This is from a large sake brewery but made from Yamada nishiki. It is a light but nicely fruity and rather easy-to-drink sake, perfect for hot summer days, best chilled ice cold.