Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, mackerel & hakusai (napa cabbage). One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
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To begin with this particular recipe, we must prepare a few components. You can cook mackerel & hakusai (napa cabbage) using 13 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Mackerel & Hakusai (napa cabbage):
- Get 3-4 napa cabbage leaves (cut them into 2 cm crosswise)
- Make ready 1/3 carrot (cut into thin sticks, 3 cm long)
- Prepare 30 g chinese chives (cut into 3 cm long)
- Make ready 1 mackerel fillet (cut into bite sized pieces)
- Get 1 tbsp grated ginger
- Make ready Broth*:
- Take 200 cc *dashi
- Prepare 1 tbsp *sugar
- Take 2 tbsp *mirin
- Make ready 1 1/2 tbsp *soy sauce
- Get 1 tbsp potato starch (dissolved in 1 tbsp water)
- Prepare 1 tbsp sesame oil
- Make ready salt & pepper
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Instructions to make Mackerel & Hakusai (napa cabbage):
- Drain the water off the mackerel fillet well. Sprinkle them with salt and pepper.
- Heat the oil in a pan over medium heat, stir fry napa cabbage stem-first and carrot. Add the Broth ingredients, bring to a simmer.
- Add the mackerel and simmer for about 5 mins with a lid.
- Add the napa cabbage leaves, chinese chives and keep simmering for about 2~3 mins. Add grated ginger, stir once.
- Add dissolved mixture of potato starch and water, and stir well to thicken the broth with them.
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So that is going to wrap it up for this special food mackerel & hakusai (napa cabbage) recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this webpage in your browser, and share it to your family, colleague and friends. Thank you for reading, I hope this webpage becomes “the place to be” when it comes to mackerel & hakusai (napa cabbage) cooking. Go on get cooking!
