Barbecued hispi cabbage with miso butter and goma dressing

40 minutes



  • 2 hispi cabbages

Miso butter

  • 100g of salted butter, softened
  • 30g of white miso
  • 1 small garlic clove, finely grated
  • 1 pinch of chilli flakes, (optional)

Goma dressing

  • 3 tbsp of white sesame seeds, toasted
  • 2 tbsp of rice vinegar
  • 1/2 tbsp of tamari
  • 1/2 tsp sugar
  • 1/2 tsp mirin
  • 1/2 tsp sesame oil
  • 1 tbsp of Kewpie mayonnaise, (optional)


  • 4 tbsp of furikake seasoning
  • 4 pinches of gochugaru, (optional)


Start by preheating your barbecue to 200°C and set it up for direct cooking
While the barbecue is heating up, make the miso butter by mixing all the ingredients together in a bowl. Set aside
Remove the outer leaves of the cabbages and discard. Slice the cabbages in half lengthways and brush the cut sides with some miso butter. Place cut-side down on the barbecue for 10 minutes, cooking over direct heat until lightly charred with bar marks
Once the cabbages are nicely charred, remove them from the barbecue and set it up for indirect cooking. Turn the cabbage halves over so the cut sides are facing up. Brush plenty of miso butter over the cut sides of the cabbages, making sure the butter gets into all of the nooks and crannies. Close the lid and cook the cabbages for another 20 minutes, or until they are tender throughout. Baste regularly with the miso butter to keep them moist
Meanwhile, make the goma dressing. Grind the sesame seeds to a rough paste in a pestle and mortar, then add the rest of the ingredients and whisk together to form a dressing
When the cabbages are tender, remove from the barbecue and slice in half lengthways. Serve with extra miso butter, the sesame dressing and top with furikake seasoning and a sprinkling of gochugaru