I rewrote the recipe for tekka such that the only required ingredient is ginger root. For every other ingredient, a possible substitute is given (or you can just opt out of that ingredient). However, if you do not include cabbage, you probably can’t call it a “slaw.”
- 1 teaspoon grated ginger
- 2 tablespoons sesame oil (or substitute first cold pressed olive oil)
- 1 minced onion
- shredded carrots and/or shredded parsnip (about 1/2 cup)
- 1/4 of a green cabbage, shredded
- 1/4 of a purple cabbage, shredded
- 1 orange: use juice and grated rind (or substitute another citrus fruit, but if you use a lemon, you may want to add something to sweeten the recipe)
- 1 tablespoon barley miso diluted in a little water (optional, but it does add a lot to the flavor)
Heat the oil in a pan and sauté the vegetables in the following order: onion, carrot and/or parsnip, cabbages.
Squeeze juice from the orange over the vegetables. Add the ginger.
Cover with a lid and simmer on a low flame for about 15 minutes.
Add the diluted miso and cook for 3 minutes.
Add the orange rind and stir gently.
This is nice warm, but I can easily gobble it up at room temperature, too. Great flavor.