• 1 1/2 cups mirin or sake
• 1 cup sweetened rice wine vinegar
• 2 tablespoons sugar
• 2 tablespoons white miso paste
• 1 teaspoon roasted prickly ash (Szechuan) peppercorns
• 1 cup light sesame oil
• 3 tablespoons toasted sesame seeds, plus more for garnish
• 4 cups chopped napa cabbage hearts
• 4 cups chopped baby bok choy
• 4 tablespoons chopped leek (white part only)
• Salt and freshly ground black pepper to taste

1. In a food processor, blend sake, rice wine vinegar, sugar, white miso and prickly ash peppercorns for two minutes.
2. Slowly add sesame oil.
3. Once oil is completely incorporated, add sesame seeds.
4. Chill dressing for twenty-four hours.
5. In a bowl, combine chopped napa cabbage, baby bok choy and leeks.
6. Add dressing a little at a time while mixing.
7. Season sparingly with salt and pepper.
8. Garnish with a pinch of toasted sesame seeds.

Note: Use only as much dressing as you wish. The more you add, the stronger the flavor.