Grilled Little Gem lettuce with tosazu dressing
Serves 4 as a side
Easy
Total time:
+ cooling
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
Skip to ingredients
- 4 Little Gem lettucesquartered
- 2 tbsp rapeseed oil
- toasted sesame seedsto serve
DRESSING
- 4 tbsp rice vinegar
- 1 tbsp caster sugar
- ½ tsp soy sauce
- 1 ½ tsp mirin
- 2g katsuobushi(optional, see cook's notes)
Nutrition: per serving
- kcal183
- fat5.9g
- saturates0.5g
- carbs27.4g
- sugars19.8g
- fibre3.5g
- protein3.4g
- salt0.3g
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.