Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, mackerel & hakusai (napa cabbage). One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
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Mackerel & Hakusai (napa cabbage) is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It’s simple, it is quick, it tastes delicious. They’re nice and they look fantastic. Mackerel & Hakusai (napa cabbage) is something which I’ve loved my entire life.
To begin with this particular recipe, we must first prepare a few components. You can have mackerel & hakusai (napa cabbage) using 13 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Mackerel & Hakusai (napa cabbage):
- Make ready 3-4 napa cabbage leaves (cut them into 2 cm crosswise)
- Prepare 1/3 carrot (cut into thin sticks, 3 cm long)
- Prepare 30 g chinese chives (cut into 3 cm long)
- Take 1 mackerel fillet (cut into bite sized pieces)
- Prepare 1 tbsp grated ginger
- Get Broth*:
- Prepare 200 cc *dashi
- Prepare 1 tbsp *sugar
- Prepare 2 tbsp *mirin
- Take 1 1/2 tbsp *soy sauce
- Get 1 tbsp potato starch (dissolved in 1 tbsp water)
- Prepare 1 tbsp sesame oil
- Take 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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