How to Make Quick Delicious Simmered Chinese Cabbage and Atsuage with Thickened Sauce
Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I'm gonna show you how to make a special dish, How to Prepare Quick Delicious Simmered Chinese Cabbage and Atsuage with Thickened Sauce. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Delicious Simmered Chinese Cabbage and Atsuage with Thickened Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Delicious Simmered Chinese Cabbage and Atsuage with Thickened Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Delicious Simmered Chinese Cabbage and Atsuage with Thickened Sauce is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we have to prepare a few ingredients. You can have Delicious Simmered Chinese Cabbage and Atsuage with Thickened Sauce using 10 ingredients and 7 steps. Here is how you cook it.
I received lots of Chinese cabbage from my parents. It's easier to eat a lot of it if it's simmered, so I came up with this dish.
Thoroughly mix the katakuriko with water before adding to prevent lumps. Recipe by *:ayumi:*
Ingredients and spices that need to be Get to make Delicious Simmered Chinese Cabbage and Atsuage with Thickened Sauce:
- 300 grams Chinese or napa cabbage
- 1 piece Atsuage
- 1 clove Garlic
- 1 tbsp Sesame oil
- 100 ml ★ Water
- 2 tbsp ★ Soy sauce
- 1 tbsp ★ Sugar
- 1 tbsp ★ Mirin
- 1 tbsp ★ Sake
- 1 tbsp each Water, katakuriko
Instructions to make Delicious Simmered Chinese Cabbage and Atsuage with Thickened Sauce
- Roughly chop the Chinese cabbage. Blanch the atsuage to remove excess oil and cut it into 1 cm pieces. Thinly slice the garlic.
- Pour the sesame oil into a frying pan. Add the garlic and cook over medium heat until fragrant.
- Add the Chinese cabbage and quickly stir-fry, making sure the oil is well distributed.
- Add the atsuage and the ★ seasonings, cover with a lid and cook over low heat. Simmer for around 5 minutes, stirring occasionally.
- When the liquid is reduced and the Chinese cabbage is tender and soft, turn off the heat and add the katakuriko slurry.
- Turn the heat to high and mix well. When it thickens, it's done.
- Add green spring onions for color.
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