生菜容易有污染，因此整ㄌ以食材時得特別注意，免的有食安風險，運用低溫舒肥的蒸煮概念 或是70c蒸煮的日本人手法， 其實把高麗菜絲燙ㄧ下，殺菌．雖沒有生菜的脆口、但仍保有口感，且更清甜
5分
1人
100+
主要食材
高麗菜絲
150
克
和風醬料
日式芝麻醬
1
大匙
黑豆醬油
1
小匙
熟水
1
小匙
白芝麻油
1
小匙
1
72℃ / 1.5 分鐘
切好的高麗菜絲 ，放入 溫水72度中，燙1分鐘半，完成後取出。
電火鍋
烹煮
2
和風醬製作
把所有材料混合均勻即可．添加白芝麻油是要香氣更足。
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100+